Fried Polenta (v) Recipe
Polenta coated with panko bread crumbs and served with house marinara
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Ingredients
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Polenta
Breading
Marinara Sauce
Method
Prepare Polenta
- 1
Cook the Polenta
In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt to the boiling water.
- 2
Add Polenta
Gradually whisk in 1 cup of polenta, stirring continuously to avoid lumps. Reduce the heat to low.
- 3
- 4
Set Aside to Cool
Once cooked, pour the polenta into a greased baking dish and spread evenly. Allow it to cool completely, then refrigerate for at least 1 hour until firm.
Prepare Marinara Sauce
- 5
Sauté Garlic
In a saucepan, heat 1 tbs olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
- 6
Add Tomatoes and Seasonings
Stir in 2 cups of canned crushed tomatoes, 1 tsp dried oregano, and 1 tsp salt. Bring to a simmer.
- 7
Finish Sauce
Let the sauce simmer for 15-20 minutes, stirring occasionally. Add 1 tbs of chopped fresh basil before serving.
Bread and Fry Polenta
- 8
- 9
Cut Polenta
After the polenta has firmed up, cut it into desired shapes (e.g., squares or sticks).
- 10
Bread the Polenta
Dredge each piece of polenta in flour, dip in the beaten eggs, and then coat with panko bread crumbs, pressing lightly to adhere.
- 11
Fry Polenta
In a large skillet, heat enough oil to cover the bottom over medium-high heat. Fry the breaded polenta pieces until golden brown and crispy, about 3-4 minutes per side.
- 12
Drain Excess Oil
Remove the fried polenta from the skillet and place on paper towels to drain excess oil.
