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Sauteed Polenta


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  • 6 cups water
  • 2 cups instant polenta
  • 1 tablespoon butter
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons olive oil
  • Freshly-grated Parmesan as accompaniment


Servings 4


Step 1

Bring water to a boil in a 2-quart saucepan and slowly add polenta, whisking constantly. Cook polenta over moderate heat, whisking constantly, 5 minutes. Remove from heat, add butter, and salt and pepper to taste.

On a lightly oiled baking sheet spread warm polenta about 3/4-inch thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered. Cut polenta into 1 1/2-inch diamond shapes or squares.

In skillet sauté polenta in 2 batches in 2 tablespoons olive oil over moderately-high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to platter and cover. Serve polenta sprinkled with Parmesan.

This recipe yields 4 servings.

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