fried polenta

Fried polenta is a traditional side dish popular in Northern Italy made with leftover polenta. Crispy outside and creamy inside, it is an easy gluten-free replacement for the pasta to serve with rich meat or vegetable stew or ragu. Traditionally, it is often served with abundant cheese and mushrooms.

&#x1f4cb; Italian Crispy Pan Fried Polenta

Polenta Taragna

water

tbsp salt

olive oil

butter

Parmesan (to sprinkle on top)

Fill a large cauldron with salted water and bring to boil.

Once it is boiling add the polenta gradually stirring with a wooden spoon, making sure there are no lumps.

Stir continuously for 50 minutes to 1 hour until the polenta detaches from the edges of the pot. If you lift the spoon it will stay attached.

Pour the polenta over a large wooden base or over a large oven tin covered with greased foil. You can brush it with some olive oil.

Spread flat and uniformly with a spoon.

Wait for the polenta to cool down completely, about 1 hour.

Make the polenta

Cut the polenta into rectangular sticks (3&#39;X1.5&#39; - 8cm X 4cm)

In a pan warm up olive oil and butter

Place the polenta cakes and fry

Turn onto the other side once the polenta gets a brown color

Place on a serving plate

Sprinkle with freshly grated parmesan cheese while still warm and serve immediately

Frying the polenta

https://www.youtube.com/watch?v=w9Mhw7IwNsg

Fried polenta is a traditional side dish popular in Northern Italy made with leftover polenta. Crispy outside and creamy inside, it is an easy gluten-free replacement for the pasta to serve with rich meat or vegetable stew or ragu. Traditionally, it is often served with abundant cheese and mushrooms.
Find the detailed recipe on my blog:
https://yourguardianchef.com/italian-crispy-fried-polenta-cakes/

Fried Polenta (0:00)
Making the polenta (0:08)
Cool down the polenta (0:23) 
Cut the polenta into rectangular shape (0:34)
Fry the polenta sticks (0:41)
Serve the fried polenta (1:06)

Bring to boil salted water

Add the polenta

Stir continuously for 50 minutes

Pour the polenta over a large wooden base

Spread flat

Cool down completely

Cut the polenta into rectangular sticks

Turn onto the other side

Serve

Italian crispy fried polenta cakes

This fried polenta has a satisfying crunchy texture with a soft, creamy inside. It's an incredibly versatile side dish and also tastes amazing as an appetizer. Even if you aren't a huge polenta fan, I'm positive you'll love these chewy and crispy polenta strips!

Fried Polenta

Polenta Flour (pre cooked yellow corn flour)

Vegetable Broth

tbsp. Olive Oil

Salt and Pepper

Cook the polenta flour, vegetable broth, olive oil, salt and pepper at low to medium heat in a pot. Cook for around 10 minutes, or until it is thick and it starts separating from the pot.

Line a baking sheet with baking paper and transfer the mixture. Refrigerate for around 2 hours or until hard (alternatively you can bake it for 20 minutes at 425°F (220ºC) so it hardens faster).

Cut it in strips (a bit larger than french fries).

Deep fry at 350°F (180ºC) for around 5 minutes, or until golden brown.

Serve with rosemary oil and fresh rosemary.

Made this today, it worked and tasted perfect 👍🏻

I'm vegetarian and am always trying new things. This was my recipe to try this week and it was one of the most delicious ones that I have had in a long long time. Really delicious!!

Crispy fried polenta cakes with a wonderfully soft inside. Flavor the polenta with chicken stock and fresh herbs and make it smooth with heavy cream and butter. Serve with roasted red pepper relish or marinara sauce.

Fried Polenta Cakes 

chicken stock

heavy cream

yellow cornmeal*

water (as needed, depending on cornmeal grind)

tbsp butter

chives

salt and pepper, to taste, as needed

cooking oil, as needed to fry the polenta cakes

Grease a baking dish or sheet pan roughly...

Grease a baking dish or sheet pan roughly measuring 11x7 and set aside.

In a large pan bring the stock, heavy...

In a large pan bring the stock, heavy cream and one cup of water to a boil.

Gradually add the polenta while constanlty stirring/whisking so...

Gradually add the polenta while constanlty stirring/whisking so that it does not clump. Reduce the heat to low and continue to stir.*** Add a bit of the remaining one cup of water as needed to thin out the polenta.

Once the polenta has thickened**** and become smooth...

Once the polenta has thickened**** and become smooth (not visibly gritty) turn off the heat and fold in the butter and chives. Taste and season with salt and pepper as needed.

Transfer the polenta to the greased baking dish...

Transfer the polenta to the greased baking dish and spread it evenly. Once completely cooled down cover with plastic and refrigerate for 2 hours to overnight to set.

Cut the set polenta into desired shape. Pat...

Cut the set polenta into desired shape. Pat dry with paper towel if needed. Over medium-high heat enough oil in a skillet to come up about 3/4 inches. Heat to 350 F and maintain the temperature. Fry the polenta cakes three pieces at a time for about 2-3 minutes per side, until golden and crispy on each side. Remove and drain over paper towel lined plate. (If desired keep warm in a pre-heated 200 F oven).

Serve with roasted red pepper relish or warm...

Serve with roasted red pepper relish or warm marinara sauce.

Top 3 fried polenta recipes from across the web

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Fried Polenta

Fried Polenta Cakes

Top 3 fried polenta recipes from across the web

The most viewed fried polenta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

&#x1f4cb; Italian Crispy Pan Fried ...

Fried Polenta

Fried Polenta Cakes

The most viewed fried polenta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

📋 Italian Crispy Pan Fried ...