Fried Polenta

Total Time:
2 hr 20 min
5 min
2 hr
15 min

30 pieces

  • 3 cups Basic Polenta, recipe follows
  • 2 cups olive oil, for frying
  • 1/4 cup grated Parmesan
  • Salt
  • 1 cup purchased marinara sauce

Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

Preheat the oven to 250 degrees F.

Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.

Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.

Basic Polenta:

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3 tablespoons unsalted butter

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

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4.0 52
Pretty good, but maybe not worth the time to make. item not reviewed by moderator and published
I followed the directions to a T and these fell apart and were mushy and oily. :( So disappointed as I'm a busy stay-at-home mom and these were fairly time-consuming to make. Will have to take the advice of some other commenters and dip them in flour first as I don't want to waste the whole pan of cornmeal I have! item not reviewed by moderator and published
epic fail. i like to think that i know my way around the kitchen, however, this is not an easy dish to make. i looked online to see if i can purchase some and from $22 to $37 per pound, i wish i could make this recipe work. :( item not reviewed by moderator and published
I used mainly the technique of this recipe more than the actual polenta recipe. I had left over polenta from dinner. My polenta was too wet and splattering badly soooo, I used an egg wash and dipped the polenta in flour. This sealed the polenta enough to fry. I used a cast-iron skillet and had no problems with sticking after dusting in flour. I will definetly try Giada's recipe. Also, like another reviewer mentioned, I don't find 2 cups of oil to be necessary. If the oil comes up half way on the polenta that is plenty. item not reviewed by moderator and published
I made fresh roasted garlic bulbs, drizzled with olive oil. Mashed the garlic after removed from the skin in a bowl, with soften butter, fresh rosemary/white onion minced. This made a paste of which I melted in a skillet and fried slices of polenta till golden brown. OMG!!!!!!!!! item not reviewed by moderator and published
This recipe is very good, however I fry mine in about 3Tbsp. of olive oil, not 2 cups. they come out beautiful crispy and do not fall apart. Also try topping it with broccoli rabe (steamed with garlic or hot endive. I could live on this. item not reviewed by moderator and published
I used leftover polenta that I had already put some garlic powder in. It never firmed up enough, so I made them into patties and fried like potato pancakes. Served with BBQ ribs, oh my goodness!! item not reviewed by moderator and published
ong this was my first polents recipe and i have a new favorite food thanx item not reviewed by moderator and published
If you want more flavor, boil some pork, like ribs or a pork chop, and then instead of using water, use the broth from the pork. I always add salt to it before I refrigerate it. My family eats it fried with eggs over easy for breakfast. It's my favorite meal. item not reviewed by moderator and published
I used the polenta recipe from Polenta and Chicken Tartlets. I wanted a creamier polenta. I am a huge "cornmeal mush" fan. Never made my own before. I never knew it was so easy. To think of how much I have spent on store bought which I thought was delicious, Never Again! Great recipe Giada! item not reviewed by moderator and published

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