Fried Polenta Recipe
Make Fried Polenta Recipe in just 3h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Polenta Base
For Cooling & Shaping
For Frying
Finishing & Serving
Method
Polenta Base
- 1
Bring water to a simmer
In a medium saucepan, bring 4 cups of water and 1 tsp salt to a gentle boil over medium-high heat.
- 2
Whisk in cornmeal
Gradually pour 1 cup of coarse cornmeal into the boiling water in a thin stream while whisking constantly to prevent lumps.
- 3
Simmer and stir
Reduce heat to low and simmer, stirring frequently with a wooden spoon or heatproof spatula, until the polenta thickens and pulls away from the sides of the pan, about 20–25 minutes for coarse polenta. If it becomes too thick, add up to 1/2 cup hot water, a few tablespoons at a time.
- 4
Finish with butter and cheese
Stir in 2 tablespoons butter and 1 tablespoon grated Parmesan (if using) until melted and incorporated. Taste and adjust seasoning.
Cooling & Shaping
- 5
Prepare mold and cool
Lightly oil a shallow baking dish or rimmed sheet pan with about 1 tsp neutral oil. Spoon the hot polenta into the prepared dish and spread evenly to a thickness of about 3/4 to 1 inch. Smooth the top with a spatula. Cover tightly with plastic wrap or parchment and refrigerate until completely firm, at least 2 hours or preferably overnight.
- 6
Unmold and cut
When firm, invert the polenta onto a cutting board (run a knife around the edges if needed). Peel off the plastic or paper and slice the polenta into desired shapes: 1-inch-thick rounds, rectangles, or sticks.
Optional Dredging (for crisp crust)
- 7
Set up dredging station
If using a crust, place 1/2 cup flour in one shallow dish, the lightly beaten egg in a second dish, and 3/4 cup breadcrumbs in a third dish. Season the flour and breadcrumbs lightly with salt and pepper.
- 8
Dredge polenta pieces
Working in batches, lightly dust each polenta piece in flour, shake off excess, dip in the beaten egg, then press into breadcrumbs to coat evenly. Place on a tray while you heat the oil.
Frying
- 9
Heat the oil
Pour about 1/4 to 1/2 cup vegetable oil into a large nonstick or cast-iron skillet to reach about 1/8–1/4 inch depth. Heat over medium-high until shimmering and a small pinch of breadcrumbs sizzles immediately (about 350°F / 175°C if using a thermometer).
- 10
Fry polenta pieces
Carefully add polenta pieces in a single layer (do not overcrowd). Fry until golden-brown and crisp on the bottom, about 3–4 minutes. Flip and fry the other side 2–3 minutes until evenly browned. Adjust heat as needed to avoid burning—medium is usually sufficient once the pan is hot.
- 11
Drain and season
Transfer fried polenta to a paper towel-lined plate or a wire rack. Immediately sprinkle with 1/2 tsp salt and 1/4 tsp freshly ground black pepper while still hot.
Finishing & Serving
- 12
Garnish and serve
If desired, sprinkle with 1 tablespoon chopped parsley and serve with lemon wedges for squeezing. Fried polenta can be served as a side, appetizer, or topped with sauces (mushroom ragout, tomato sauce, pesto) as desired.