Fried polenta Recipe

Boil and season water

In a medium heavy-bottomed saucepan bring 4 cups of water and 1.5 tsp salt to a rolling boil over high heat.

Add cornmeal gradually

Reduce heat to low so the liquid is simmering. Gradually whisk in 1 cup coarse cornmeal (polenta) in a steady stream to prevent lumps.

Cook polenta

Stir continuously or frequently with a wooden spoon for 20–30 minutes, until polenta is thick, pulls away slightly from the sides, and the grain is tender. If mixture thickens too much, add hot water 1–2 tbsp at a time.

Finish with butter and cheese

Remove pan from heat and stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan, and 1/2 tsp black pepper until fully incorporated and smooth. Taste and adjust salt if needed.

Set and cool

Pour the hot polenta into a lightly oiled shallow baking dish (about 8x8 or similar), smoothing the top to an even 3/4 to 1-inch thickness. Allow to cool at room temperature for 30–45 minutes, then refrigerate for at least 1 hour (or up to overnight) to firm completely.

Prepare dredging station (optional)

If using a crust: place 1/2 cup flour in one shallow dish, beat 1 egg in a second dish, and put 3/4 cup breadcrumbs or panko in a third dish. This creates flour → egg → crumbs dredging order.

Cut polenta

Remove chilled polenta slab from the dish and invert onto a cutting board. Cut into pieces: rectangles, squares, or rounds about 3/4 to 1 inch thick.

Dredge pieces (optional)

For a crisp, golden crust, lightly dust each polenta piece with flour, dip into beaten egg, then coat with breadcrumbs. Tap off excess. If skipping crust, you can fry the plain polenta pieces directly after patting dry.

Heat oils

In a large nonstick or cast-iron skillet, heat 3 tbsp olive oil plus 2 tbsp neutral oil over medium-high heat until shimmering but not smoking. You want enough oil to coat the pan and come partway up the sides of the polenta pieces.

Fry polenta

Working in batches (do not overcrowd), add polenta pieces and fry 3–4 minutes per side until deep golden and crisp. Use a spatula to press gently for even contact. Reduce heat slightly if browning too quickly; total frying time 6–8 minutes per piece depending on thickness.

Drain and season

Transfer fried polenta to a wire rack or paper towel-lined plate to drain. Immediately season with a little sea salt to taste while still hot.

Garnish and serve: sprinkle chopped fresh parsley and 1 tsp lemon zest over the hot fried polenta for brightness. Serve immediately as a side dish while crisp outside and tender inside.