Fried Polenta

Total Time:
2 hr 20 min
Prep:
5 min
Inactive:
2 hr
Cook:
15 min

Yield:
30 pieces
Level:
Easy

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

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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
I made them for our ladies supper club. After my first try with a regular skillet where they fell apart, I switched to a nonstick and they stayed together a lot easier. The polenta itself was a little bland - I ended up sprinkling them with some garlic season salt after frying. If I make them again, I'm definitely dressing up the polenta before I cool it. item not reviewed by moderator and published
  item not reviewed by moderator and published
The polenta lacked flavor and was time consuming to make. My husband took one bite and hated it. I ended up throwing the majority of it away. Very disappointing from Giada, who I normally love. item not reviewed by moderator and published
These were alright. They're kind of a lot of work, and I thought they were missing something. So, I will be playing with the recipe. My six year old loved them, though, and it's not easy to get him to eat knew things. item not reviewed by moderator and published
I am only 13 and I made these for my family that is visiting from out of state, and they LOVED them! I did one half with parmasean and the other half rolled in sugar and pumpkin spice and dipped in maple syrup. Everyone adored them. I got popped from the oil alot though! :) Thanks, Abbie item not reviewed by moderator and published
This recipe is very versatile and easy. item not reviewed by moderator and published
this was good. however it does make a ton. half batch would have been just fine. i made it with chicken parmesan and it was a great side. item not reviewed by moderator and published
tastes good kind of dry item not reviewed by moderator and published
My Mother always made fried polenta when I was a child. She coated it with dry polenta so it wouldn't stick to the pan and fall apart. But, we ate it with maple syrup accompanied with sauage links. Try it! Wasn't until we moved to California that I had it served with marinara sauce! Linda Kenwood, CA item not reviewed by moderator and published
Giada thinks that fried polenta is better than french fries, and I have to disagree. I didn't enjoy the texture, and the flavor was a bit bland. I did enjoy her homemade marinara sauce, though! item not reviewed by moderator and published
Although I am not a big fan of Polenta, my inlaws loved this, I did have to lightly bread the polenta with bread crumbs before frying I found it kept their shape much better and made it a little crispier! item not reviewed by moderator and published
This was pretty easy to make and it was very good. item not reviewed by moderator and published
I have made this recipe twice-the first time the "full size" recipe, the second I halved. I found this recipe to be easy and loved the texture and flavor. Today I made the halved recipe to use as dipping sticks for a soup I made. Lovely! item not reviewed by moderator and published
I actually had half a "tube" of prepared polenta left over from another meal and sliced it up and fried it. It was fast, easy and good. The salt and parmesan area must and I think it would be good with fresh basil or other herbs sprinkled on them too. item not reviewed by moderator and published
polenta is yummy all on it's own , but when you fry it and add the parm-regg and the marinara for dipping it has become something i crave , filling without being heavy it's perfect for little ones too. By far my most favorite comfort food. item not reviewed by moderator and published
This recipe is very simple and yields a tasty snack. item not reviewed by moderator and published
I think this is a good recipe. However it wasn't really working for me in the beginning, so what I did is that I put some flour on the polenta sticks before frying them so that they golden better on the outside and stay soft in the inside. It worked! item not reviewed by moderator and published
This polenta is cripsy with the inside still soft and not greasy. It is tasty and can be eaten plain or with sauce. I did add a little salt after frying. Ours did not make it to the sauce. item not reviewed by moderator and published
Followed her directions to a T, but the squares wouldn't hold together at all. Sadly, ended up throwing away the whole thing because it all ended in a heap of hot, oily polenta. Perhaps I did something wrong? item not reviewed by moderator and published
I made this my family loved it they asked for it over & over again item not reviewed by moderator and published
This was very easy and so addictive! Next time I will definitely cut the recipe in half, otherwise it is a lot of polenta. item not reviewed by moderator and published
My kids took one bite and said "Italian french fries." Yummy and different! item not reviewed by moderator and published
I don't know what I did wrong. I made the polenta and chilled it for 2 hrs. just as recipe specified. I fried the pieces, about 6 at a time in 2 cups olive oil but the pieces just fell apart and I ended up with polenta "mush". I tried several batches and none turned out. I just can't understand where I went wrong but I'm sure it was me and not recipe. item not reviewed by moderator and published
Next time I make this I am going to make it with chicken broth and add some garlic. I thought it was a little bland and would be better with those modifications. item not reviewed by moderator and published
This was wonderful, I will definatly make it again. I substituted chicken stock for water. If you try it this way, watch the your salt and use lower sodium stock. Wonderful! item not reviewed by moderator and published
Was very easy to read and understand.It is easy to make and it's tastey item not reviewed by moderator and published
This recipe was a great little experiment for me; I made & served plain polenta the first night, and then fried the leftovers 2 nights later. Everyone from my 20 month old to my hard to please if it's not meat husband really enjoyed it! What a great alternative to fries for my kids (& yet still sophisticated enough to serve to grown-ups). item not reviewed by moderator and published
These came out great. Just be sure to make the strips the recommended size, so they come out crispy on the outside and fully cooked on the inside. item not reviewed by moderator and published
I thought it tasted to much like a corn flake and I coulnd't eat to much of them. My Husband on the other hand like them. item not reviewed by moderator and published
fried polenta sounds deliciosio, but im a weight watcher any ideas so to make it low-fat. regardless Iam still going to make this dish. can it be made with store bought polenta in the tube? item not reviewed by moderator and published
Where is the recipe. I have tried to find a key to open the recipe up but cannot. item not reviewed by moderator and published
I grew up eating fried polenta only we called it fried mush. Fry it in vegetable oil instead of olive oil and put butter and maple syrup on it and you have a wonderful breakfast item. item not reviewed by moderator and published
Enjoy the fried polenta with salad as a side. My husband & I ate half the pan for dinner. However, we never sat down! We fried and ate as they cooled. So good and so bad at the same time. These will become a family favorite item not reviewed by moderator and published
I saw this recipe on tv and i was so excited to try it! It turned out amazing and it was so easy!! Everyone should try it! item not reviewed by moderator and published
Fried polenta is one of the most delicious italian food I've ever had. It serves has the perfect appetizer. item not reviewed by moderator and published
I really enjoyed the fried polenta. Its a good thing too because I only made half of the recipe and I had a ton of polenta left over! Still, a very yummy appetizer! item not reviewed by moderator and published
I LOVE THESE!!! I never really made polenta before and this sounded yummy. I AM SO GLAD I TRIED IT!! It was very easy to make. Thank you so much for sharing :) item not reviewed by moderator and published
These were so good. I made them as suggested, then made a batch and sprinkled them with cinnamon and sugar instead of parmesan. You can get really creative with what you serve on them or dip them in. These didn't last long and are kinda fun to make! item not reviewed by moderator and published
Maybe I just don't like polenta very much... but I found this to be very bland... could be spiced up a bit with some garlic or onion powder and maybe that will help. I really loved the way it looked on tv and it was extremely easy to cook... i'll keep trying! item not reviewed by moderator and published
Family loved them....serve with various sauces..and it will be a hit..Great for finger food at small parties. item not reviewed by moderator and published
This was very easy to make,my family enjoyed it,the only comment I have is I had a hard time keeping the polenta from sticking together while being fried. I also baked half of the polenta in the oven until it was golden brown, it was equally delicious. item not reviewed by moderator and published
This is so delicious and easy to make! It makes a great appetizer, kind of like cheese sticks without the cheese inside. I believe they are supposed to be made where they are crunchy on the outside and still creamy inside, but I preferred mine crunchy all the way through. I used Newman's Own marinara sauce and it's delicious. My husband loved these too. They work great for polenta croutons for salads, too. Next time, I will cut the recipe in half unless serving a lot of people. With just my husband and me it's a whole lotta polenta! These really are wonderful! Thank you, Giada. Everyone: you must try these! You won't be disappointed. item not reviewed by moderator and published

This recipe is featured in:

Breakfast