Fried Polenta
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.
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.
Notes
❄️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.Nutrition
Calories: 69kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 14mgPotassium: 23mgFiber: 0.3gSugar: 0.1gVitamin A: 79IUVitamin C: 0.1mgCalcium: 4mgIron: 0.2mg
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