Fried Polenta Recipe

Inspired by Terza

Time1h

Serves4

mother sauce

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Ingredients

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1
Prepare the Polenta
In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the boiling water.
2
Add Cornmeal
Gradually whisk in 1 cup of cornmeal to avoid lumps. Reduce the heat to low and stir continuously for about 20-25 minutes, until the polenta thickens and pulls away from the sides of the pot.
3
Add Butter
Once thickened, stir in 2 tablespoons of butter until fully melted and incorporated. Remove from heat.
4
Cool the Polenta
Pour the polenta into a greased baking dish or a flat surface, spreading it evenly. Allow it to cool completely at room temperature, then refrigerate for at least 1 hour to set.

5
Slice the Polenta
After the polenta has set, remove it from the dish and slice it into desired shapes (squares or triangles).
6
Heat Oil
In a large skillet, heat 1 cup of vegetable oil over medium heat until hot.
7
Fry Polenta
Carefully add the polenta slices to the skillet in batches, ensuring not to overcrowd. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
8
Drain Excess Oil
Once fried, remove the polenta from the skillet and place on a paper towel-lined plate to drain any excess oil.

9
Serve
Serve the fried polenta warm, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.