Description
This recipe details the process of making delicious fried polenta, featuring creamy, slow-cooked polenta that is cooled and set before being sliced and fried to a crispy golden perfection. It’s a perfect savory side dish or appetizer with a rich, cheesy flavor from Parmigiano Reggiano and the satisfying crunch from frying.
Ingredients
Scale
Polenta
- 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
For Frying
- ½ cup (120 ml) olive oil
Instructions
- Simmer Water and Salt: Bring the water and salt to a simmer in a large pot over medium-high heat.
- Add Polenta Gradually: Gradually sprinkle in the polenta, whisking constantly to prevent lumps, and continue whisking for 10 minutes until thickened.
- Cook on Low Heat: Reduce heat to low and stir every few minutes with a wooden spoon. Do not leave unattended.
- Slow Cook Polenta: Continue cooking for 35-40 minutes until the polenta is thick, creamy, and the grains are fully softened. Add hot water if needed to maintain texture.
- Incorporate Butter and Cheese: Stir in the butter and grated Parmigiano Reggiano, then taste and adjust seasoning if necessary.
- Set Polenta: Pour hot polenta into a large oiled loaf pan (9 x 5 inches), smooth the top, and refrigerate for 4 hours or overnight until completely cooled and set.
- Slice Polenta: Turn the loaf pan upside down onto a cutting board to release the polenta, then cut into ½ inch (1¼ cm) slices.
- Heat Oil for Frying: Heat olive oil to 350–360°F (175–182°C). Test with a slice; it should sizzle immediately.
- Fry Polenta Slices: Fry slices in batches in a nonstick pan, turning only after a golden crust forms to maintain hot oil and even cooking.
- Drain and Serve: Remove fried polenta and drain on paper towels set over a rack to keep crisp before serving.
Notes
- Use coarse cornmeal specifically labeled for polenta to achieve the best texture.
- Adjust water quantity during cooking if polenta becomes too thick to stir comfortably.
- Allow the polenta to cool completely and set firmly for clean slicing and better frying results.
- Frying oil temperature is crucial: too low and the polenta will absorb oil and become greasy; too high and it may burn quickly.
- Using a nonstick pan for frying helps prevent sticking and tearing of the polenta slices.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
Keywords: fried polenta, polenta recipe, Italian side dish, crispy polenta, fried cornmeal
