Fried Polenta

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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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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!!!!!!!!!

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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.

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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!!

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ong this was my first polents recipe and i have a new favorite food thanx

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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.

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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!

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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.

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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.

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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.