Photo: Fried Polenta Recipe
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
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By nmjluvsdmj
on April 09, 2013
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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!
By tLeaux
on January 24, 2013
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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. :(
By Chef #1203344
New Jersey
on March 05, 2012
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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.
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