fried polenta

fried polenta with tomato sauce

This is one of those dishes that I would eat every day if I could. It’s so simple but so yummy.

The first thing you’ll need to do is make some polenta and then chill it. I put mine into a shallow rectangular dish sprayed with cooking oil because it makes nice thin slices. I normally chill it for at least a half hour in the fridge – the longer you chill it the easier it will be to cut!

 

Once it’s chilled, slice it into small pieces about a 1/2 inch thick.

Heat a small amount (about 1/4 inch deep) of olive oil in a skillet until very very hot.

frying polenta in olive oilFry the polenta for 3-5 minutes per side. Keep in mind that if your oil isn’t hot enough, the polenta will stick to the bottom of the pan, which will probably lead to you cursing and questioning your cooking ability and being generally grumpy. I like to use a metal spatula to flip these – the thin edge makes sure you don’t leave any of the crispy crust on the bottom of the pan. 😀

fried polentaOnce the polenta is nice and crispy, let it drain on paper towels! Eat it while it’s still hot. I like to dunk mine in homemade marinara sauce, but I bet they’d be great with pesto too!

1 Comment

  1. […] This marinara sauce has the best flavor with so little effort. I starting making this sauce a couple years ago, and it really is my favorite sort of tomato sauce. It’s thick, chunky and holds up well in all sorts of applications! Especially awesome with fried polenta. […]

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