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fried polenta recipe
- Total Time: 235 minutes
- Yield: 5 servings 1x
- Diet: Vegan, Vegetarian
Description
This easy fried polenta recipe offers a satisfying, crispy, and comforting dish that’s perfect for a busy weeknight meal, serving as a versatile side or main course. It transforms simple cornmeal into a delicious, hearty plate that’s quick to make and family-friendly.
Ingredients
- 1 liter vegetable broth
- 1 teaspoon sea salt
- 1 tablespoon olive oil (for polenta)
- 1.5 cups fine-grain cornmeal (polenta)
- 0.25 cup extra virgin olive oil (for frying)
- 0.25 cup extra virgin olive oil (for drizzle)
- 1 teaspoon smoked paprika
- 0.5 teaspoon Aleppo pepper flakes
- Zest of 1 medium lemon
- 0.25 cup pine nuts
- 0.25 cup fresh flat-leaf parsley, finely chopped
Instructions
- Cook the Polenta: Bring 4 cups of vegetable broth and 1 teaspoon of sea salt to a boil in a heavy-bottomed saucepan. Reduce heat to medium-low, then slowly whisk in the 1.5 cups of fine-grain polenta in a thin stream, stirring constantly to prevent lumps. Continue to stir frequently until the polenta is very thick and pulls away from the sides of the pan. Stir in 1 tablespoon of olive oil for added silkiness.
- Chill and Firm Up: Carefully pour the cooked polenta into a lightly oiled 8-inch x 12-inch baking dish. Spread it evenly to a thickness of approximately 0.8 inches. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until completely firm to the touch.
- Slice Polenta: Once chilled and firm, invert the polenta onto a cutting board. Cut it into your desired shapes, such as 2-inch x 3-inch rectangles or triangles. Pat slices dry with a paper towel if you want extra crispiness.
- Fry to Golden Perfection: Heat 0.25 cup of extra virgin olive oil in a large non-stick skillet over medium-high heat until it is shimmering. Carefully add the polenta pieces in a single layer, ensuring not to overcrowd the pan. Fry the polenta for 3-4 minutes per side, or until deeply golden brown and wonderfully crisp. Remove the fried polenta to a wire rack lined with paper towels to drain any excess oil, then season lightly with additional salt if desired.
Notes
For extra crispiness, pat polenta slices dry before frying. Patience is key when cooking polenta to achieve a creamy, lump-free texture. Polenta must be thoroughly chilled (at least 3 hours, preferably overnight) to ensure clean cuts for frying.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Main Course
- Method: Frying, Stovetop
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 3 pieces (approx. 120 g)
- Calories: 450 calories
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 33 g
- Saturated Fat: 4 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: fried polenta, easy recipe, weeknight meal, side dish, main dish, crispy, cornmeal, family-friendly, vegan option, Mediterranean
