Name: Fried Polenta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Italian
Ingredients: 3 ½ cups (830 ml) water (more if needed); 1 teaspoon salt; 1 cup (150 g) coarse cornmeal (for polenta); ⅓ cup (33 g) grated Parmigiano Reggiano cheese; 2 tablespoons (30 g) salted butter; ½ cup (120 ml) olive oil

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Introduction

Fried polenta is a delicious way to enjoy creamy cornmeal that has been cooked, chilled, sliced, and crisped to golden perfection. This recipe offers a satisfying contrast of soft and crunchy textures, enhanced by the rich flavors of Parmigiano Reggiano and butter. Perfect as a snack, side dish, or appetizer.

This image shows several golden-yellow fried polenta sticks with a crispy texture, scattered in a pile on crinkled parchment paper. The sticks are sprinkled with tiny bits of green herbs and white grated cheese, adding a touch of contrast. On the top right side, there is a white bowl filled with vibrant red marinara sauce. On the bottom left, a small black bowl contains a creamy white dipping sauce. Everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups (830 ml) water (more if needed)
1 teaspoon salt
1 cup (150 g) coarse cornmeal (for polenta)
⅓ cup (33 g) grated Parmigiano Reggiano cheese
2 tablespoons (30 g) salted butter
½ cup (120 ml) olive oil (for frying)

Instructions

Step 1: Bring the water and salt to a simmer in a large pot over medium-high heat.
Step 2: Gradually sprinkle in the polenta while whisking continuously. Whisk constantly for 10 minutes to prevent lumps from forming.
Step 3: When the mixture thickens, reduce the heat to low and switch to a wooden spoon. Stir every few minutes and don’t leave the polenta unattended.
Step 4: Cook for 35–40 minutes, stirring regularly until the polenta is thick, creamy, and the grains have softened. If the grains are still gritty, cook a little longer. Add extra hot water if it becomes too thick and hard to stir.
Step 5: Stir in the butter and grated Parmigiano Reggiano cheese. Taste and adjust seasoning if needed.
Step 6: Pour the hot polenta into a large oiled loaf pan (9 x 5 inches) and smooth the top. Cool, then refrigerate for at least 4 hours or overnight until fully cold and set.
Step 7: Turn the loaf pan onto a cutting board and gently remove the solid polenta. Cut into ½ inch (1¼ cm) slices.
Step 8: Heat the olive oil to 350–360°F (175–182°C). Test by adding a slice; it should sizzle immediately. Fry the slices in batches, turning only when a golden crust forms. Using a nonstick pan helps prevent sticking.
Step 9: Drain the fried polenta slices on paper towels placed over a rack to keep them crisp.

Tips & Variations

Use coarse cornmeal for a nice texture—fine cornmeal will result in a smoother but less sturdy polenta.
For extra flavor, mix in herbs like rosemary or thyme before chilling the polenta.
Try serving fried polenta with a dipping sauce such as marinara or pesto for added taste.
Leftover fried polenta slices can be baked instead of fried for a lighter version.

Storage

Store cooked, set polenta wrapped tightly in the refrigerator for up to 3 days. Fried polenta is best enjoyed fresh but can be reheated in a hot oven or skillet to restore crispness. Avoid microwaving as it may make the crust soggy.

How to Serve

Golden, crispy polenta fries are scattered over a sheet of parchment paper on a white marbled surface. Each fry is thick and rectangular with a crunchy texture, topped with light sprinkles of grated cheese and small bits of green herbs. A white bowl filled with bright red marinara sauce, garnished with herbs, sits near the fries. Part of another white bowl with a creamy white dip is visible at the top right corner. The overall scene looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant polenta for frying?

Instant polenta cooks faster but may not set as firmly as traditional coarse cornmeal polenta, making it harder to slice and fry. For best results, use coarse cornmeal for a firm, sliceable texture.

What oil is best for frying polenta?

Olive oil is commonly used for frying polenta because of its flavor, but any neutral oil with a high smoke point, like vegetable or canola oil, can be used as well.