Crispy Polenta Recipe

Bring liquids to a boil

In a heavy-bottomed saucepan, bring 4 cups water and 1/2 cup whole milk to a gentle boil over medium-high heat. Stir in 1 tsp of the salt so it's distributed.

Add polenta

Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low so the mixture simmers gently.

Simmer and stir

Cook, stirring frequently with a wooden spoon or heatproof spatula, until the polenta thickens and pulls away from the sides, about 20–25 minutes for coarse polenta. If it becomes too thick, add up to 1/4 cup extra water or milk, a tablespoon at a time.

Finish polenta

Remove from heat and stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth and creamy. Taste and adjust seasoning.

Set polenta

Line an 8x8-inch square baking pan (or similar) with parchment paper or lightly oil it. Pour the hot polenta into the pan and spread to an even thickness about 3/4-inch thick. Smooth the top with an offset spatula. Let cool at room temperature for 20–30 minutes, then cover and refrigerate until fully set, at least 1 hour (or up to overnight).

Slice and pan-fry

When ready to serve, invert the set polenta onto a cutting board and remove parchment. Cut into 8 squares or 12 rectangles. Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons olive oil. Working in batches so pieces don't crowd, fry polenta slices until golden and crisp, about 3–4 minutes per side. Press gently with a spatula for full contact. Transfer to a paper-towel-lined rack or plate and keep warm in a low oven (200°F/95°C) while you finish remaining pieces.

Reduce vinegar

Pour 1 cup balsamic vinegar into a small saucepan over medium heat. Add 2 tablespoons brown sugar and 1 tablespoon honey (optional). Stir to dissolve sugar and bring to a gentle boil.

Simmer to syrup

Reduce heat to medium-low and simmer, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, roughly 8–12 minutes. Watch carefully so it doesn't over-reduce or burn. The glaze will thicken more as it cools.

Cool and adjust

Remove from heat and let cool slightly. Taste and, if desired, whisk in a pinch of salt or extra honey for sweetness. Transfer to a squeeze bottle or small bowl for drizzling.

Arrange warm crispy polenta on a platter or plates. Drizzle each piece with balsamic glaze (about 1–2 teaspoons per piece, or to taste).

Scatter optional toppings: sprinkle crumbled goat cheese or ricotta salata, toasted pine nuts, and chiffonade basil over the polenta. Finish with a light grind of black pepper.

Serve immediately while polenta is warm and crisp. Leftover fried polenta can be reheated in a skillet to re-crisp.