Fried Polenta Recipe

5 from 3 votes

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Fried Polenta that’s crispy on the outside and creamy inside is one of life’s simple pleasures. This Italian favorite turns polenta cornmeal into golden, crunchy pieces with a soft center. Learn how my family taught me to make this irresistible recipe so you can enjoy it too.

Prep Time50

Cook Time20

Chilling Time4

Total Time5 10

Servings: people

Author: Marcellina

Ingredients

3 ½ cups (830 ml) water (more if needed)
1 teaspoon salt
1 cup (150 g) coarse cornmeal (for polenta) (See Note 1)
⅓ cup (33 g) grated Parmigiano Reggiano cheese
2 tablespoons (30 g) salted butter
½ cup (120 ml) olive oil ( for frying)

Instructions

Bring the water and salt to a simmer in a large pot over medium-high heat.
Gradually sprinkle in the polenta, while whisking. Then whisk constantly for 10 minutes to prevent lumps.
When the mixture thickens, reduce the heat to low and switch to a wooden spoon. Stir every few minutes. Don’t leave the polenta unattended.
Cook for 35-40 minutes, stirring regularly, until thick, creamy, and the grains are softened. Taste to check. Every brand of polenta differs. If the grains aren’t softened, cook for a little longer. Add a little extra hot water if it thickens too much and becomes difficult to stir.
Stir in the butter and Parmigiano Reggiano cheese. Taste and adjust seasoning if needed.
Pour the hot polenta into a large, oiled loaf pan (9 x 5 inches) and smooth the top. Cool and refrigerate for 4 hours or overnight or until completely cold and set.
Turn the loaf pan onto a cutting board and ease the solid polenta out. Cut into ½ inch (1¼ cm) slices.
Heat the oil to 350–360°F (175–182°C). Add a slice to test; it should sizzle right away. Fry in batches so the oil stays hot, turning only after a golden crust forms. A nonstick pan helps prevent sticking.
Drain the fried polenta on paper towels set over a rack so it stays crisp.

Notes

This recipe doesn't use instant polenta. However, you can substitute instant polenta. Simply follow the cooking instructions on the package before pouring into the prepared loaf pan to set.

Tips for Success

Whisk polenta into boiling water in a slow, steady stream to avoid lumps.
Stir often over low heat until thick and creamy, about 30 to 40 minutes.
Chill 4 hours or overnight until firm for easy slicing.
Heat oil to 350–360°F (175–182°C) and fry in batches until golden. In all honesty, I don't check the temperature, and once you fry a few times, you'll understand what you're looking for. The oil should be hot so that the food sizzles as you add it, but not so hot that it's smoking.
Drain on paper towels set over a rack so the polenta stays crisp.

Nutrition