Fried polenta transforms creamy polenta into crispy french fry like sticks that are perfect for dipping into tomato sauce. Serve them as an appetizer or enjoy polenta sticks with a fresh salad for a satisfying lunch.
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Fried polenta, like Torta Di Ceci, has its roots in the picturesque landscapes of Northern Italy, where the culinary tradition of polenta has been cherished for centuries. In regions like Lombardy, Veneto, and Piedmont, polenta has long been a staple of the local cuisine.
The practice of frying cooked polenta is a culinary evolution born out of resourcefulness, transforming leftover polenta into an extra meal or snack. This ingenious adaptation showcases the culinary ingenuity that has characterized Italian cooking, transforming simple ingredients into gastronomic treasures!
Fried polenta sticks make a wonderful addition to a charcuterie board or a mezze board.
💚Reasons You'll Love This Recipe
💚Leftover polenta often firms up when refrigerated, making it perfect for slicing into shapes and frying. This recipe gives you a creative and delicious way to repurpose leftover polenta, which also reduces food waste.
💚Kids love fried polenta sticks!
💚Polenta is an economical ingredient, and this recipe amplifies its value by turning it into a flavorful dish with just a few additional ingredients. The simple ingredients like rosemary, garlic, and olive oil make it a budget-friendly option.
💚It's super easy to make fried polenta. Most of the recipe time is hands off.
💚 Fried polenta makes a wonderful gluten-free alternative to pasta.
🙋What Is Polenta?
Polenta is a dish made from coarsely ground cornmeal, traditionally originating from Italy. It is prepared by cooking the cornmeal with liquid (usually water or broth) until it thickens and becomes a creamy, porridge-like consistency.
Polenta can be served soft as a side dish or base for other ingredients, or it can be allowed to cool and set, after which it can be sliced and fried to create a crispy outer layer while retaining a tender interior. It serves as a versatile canvas for various flavors and accompaniments, adapting well to both savory and sweet preparations.
🛒Ingredients
- Polenta: Choose regular polenta, not quick cook polenta. Regular polenta, which is made from coarse cornmeal, has a creamier texture, which makes it ideal for fried polenta sticks. You can also substitute polenta for grits, otherwise known as semolina in Europe.
- Olive Oil: We'll be using olive oil to shallow fry your fried polenta. If you want,you can swap vegetable oil for olive oil here.
- Rosemary & Garlic: My polenta sticks are seasoned with rosemary and garlic, which gives them an absolutely delicious flavor. I've also given you alternative seasoning below.
- Butter: Use a vegan butter or margarine. The butter makes the inside of the polenta sticks extra creamy, which is a lovely contrast to the crispy exterior.
- Salt & Pepper: Seasoning is a must for fried polenta!
👨🍳How To Make Fried Polenta
- In a large saucepan, bring 4 cups of water to a boil. Gradually add the polenta while stirring to break up the lumps. Reduce heat to low and cook the polenta, stirring frequently, until it thickens and becomes smooth (about 10 minutes).
- Chop the rosemary and garlic finely and add it to a mortar and pestle. Crush the garlic and rosemary, allowing them to release their aromatic juices. This is step is optional, but I think it's makes your fried polenta extra flavorful.
- Once the polenta is cooked, stir in the butter, minced garlic, chopped rosemary, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Pour the cooked polenta into a greased shallow dish. My dish is 9 x 9 inches. Spread it out evenly, smoothing the surface. Let it cool to room temperature and then refrigerate for at least 1 hour to firm up.
- Once the polenta has cooled and set, cut it into desired shapes, such as squares or triangles. You can cut the polenta slices into whatever shape you prefer. I sometimes make polenta cakes that are circles, which is a nice alternative to sticks.
- Heat some olive oil in a frying pan over medium-high heat. Fry the polenta pieces until they turn golden brown and crispy on each side. This should take about 3-4 minutes per side. Depending on how big your pan is, you may need to fry your polenta sticks in batches.
- Once fried, remove the polenta pieces from the pan and place them on a plate lined with paper towels to absorb any excess oil.
💡Variations
- Sundried Tomato and Basil Polenta: Add chopped sundried tomatoes and fresh basil to the polenta mixture for a burst of Mediterranean flavors.
- Spicy Cajun Polenta: Mix in Cajun seasoning, diced bell peppers, and corn kernels to give your polenta a spicy kick.
- Mushroom and Thyme Polenta: Sauté shiitake mushrooms with garlic and thyme, then fold them into the polenta mixture for an earthy and aromatic twist.
- Olive and Roasted Red Pepper Polenta: Incorporate chopped olives and roasted red peppers into the polenta before cooling. This variation adds tangy and briny flavors.
- Lemon and Herb Polenta: Zest and juice a lemon, and add chopped fresh herbs like parsley and chives to the polenta mixture for a refreshing and zesty taste.
🍽️Serving Suggestions
San Marzano Tomato Sauce: A rich and flavorful San Marzano Tomato sauce is an excellent complement to fried polenta sticks. The sweetness and acidity of the tomatoes balance the savory fried polenta so well. You can enhance the sauce with aromatic herbs like basil and oregano for added depth of flavor.
Balsamic Glaze: Drizzle balsamic glaze over the fried polenta sticks for a tangy and slightly sweet contrast that elevates the dish.
Garlic Aioli: Serve the polenta sticks with a creamy and garlicky vegan aioli.
Roasted Red Pepper Dip: A roasted red pepper dip adds a smoky and slightly sweet dimension to the dish, creating a harmonious pairing with the crispy polenta sticks.
Bruschetta Topping: Top the fried polenta sticks with a fresh bruschetta mixture of diced tomatoes, red onions, basil, garlic, and olive oil. Alternatively make a mushroom bruschetta with a polenta base.
❄️Storage Instructions
Refrigerator
Allow the fried polenta sticks to cool completely before storing. Place them in an airtight container, separating layers with parchment paper or wax paper to prevent sticking. Store the container in the refrigerator for up to 3-4 days. o reheat, preheat your oven to 350°F (175°C). Place the polenta sticks on a baking sheet and bake for about 10-15 minutes or until they're heated through and crispy again.
Freezer
You can freeze fried polenta by first allowing it to cool completely after frying and cutting it into desired shapes if necessary. Place the cooled polenta pieces on a parchment-lined baking sheet, making sure they're not touching, and freeze for about 1-2 hours until firm. Then, transfer the frozen polenta pieces to airtight freezer-safe bags or containers, layering with parchment paper to prevent sticking. Label with the freezing date and store in the freezer for up to 2-3 months.
To use, thaw the desired amount in the refrigerator and reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
🙋Frequently Asked Questions
The Italian name for fried polenta is "Polenta Fritta."
To fry polenta without sticking, ensure the polenta pieces are properly coated with a light layer of oil before frying. Heat the pan or skillet over medium heat, add a thin layer of oil, and make sure it's hot before placing the polenta in the pan. Avoid overcrowding the pan to allow space for air circulation, which helps prevent sticking.
Fried polenta is typically made from cooked and cooled polenta (cornmeal porridge) that has been sliced into desired shapes, often sticks or triangles. The sliced polenta is then fried until golden and crispy on the outside, while remaining tender inside. It can be seasoned with various herbs, spices, or flavorings to suit different preferences.
Craving More Easy Vegan Italian Recipes?
Casarecce Pasta With Summer Vegetables
Tagliatelle Ai Funghi (Tagliatelle With Mushrooms)
Mushroom Bruschetta With A Balsamic Glaze
📖 Recipe
Fried Polenta
Ingredients
- 1½ cups polenta cornmeal
- 4 cups water
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- In a saucepan, bring 4 cups of water to a boil. Gradually add the polenta while stirring to avoid lumps. Reduce heat to low and cook the polenta, stirring frequently, until it thickens and becomes smooth (about 10 minutes).
- Chop the rosemary and garlic finely and add it to a mortar and pestle. Crush the garlic and rosemary, allowing them to release their aromatic juices. This is step is optional, but I think it's makes your fried polenta extra flavorful.
- Once the polenta is cooked, stir in the butter, minced garlic, chopped rosemary, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Pour the cooked polenta into a greased shallow dish. My dish is 9 x 9 inches. Spread it out evenly, smoothing the surface. Let it cool to room temperature and then refrigerate for at least 1 hour to firm up.
- Once the polenta has cooled and set, cut it into desired shapes, such as squares or triangles.
- Heat some olive oil in a frying pan over medium heat. Fry the polenta pieces until they turn golden brown and crispy on each side. This should take about 3-4 minutes per side.
- Once fried, remove the polenta pieces from the pan and place them on a plate lined with paper towels to absorb any excess oil.
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