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Fried Polenta


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  • 3 cups Basic Polenta (see recipe)
  • 2 cups olive oil for frying
  • 1/4 cup grated Parmesan
  • Salt to taste
  • 1 cup purchased marinara sauce


Servings 30


Step 1

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.

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.

This recipe yields 30 pieces.

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