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Fried Polenta

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Fried Polenta

Cuisine:Italian

Course:Side Dish

15m prep 25m cook 2h ready

4 servings In addition to the entrée serving suggestions given below, you may also top these crispy, golden triangles with Roasted Peppers or a simple dusting of Parmesan and black pepper. Serve as an appetizer, or as an accompaniment to soups, stews, or braised meats. The polenta can be cooked and chilled up to 3 days in advance. Of course, smaller leftover portions of polenta (or grits) can be chilled until set in a smaller vessel and fried as well. PAN-FRIED

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 cups chicken stock or water or broth
    • 3 tablespoons butter
    • 1 cup polenta
    • ½ cup grated Parmesan (2 ounces)
    • 1 teaspoon salt, or to taste
    Sub-recipe steps
    1. Bring to a boil in a large saucepan: 4 cups chicken stock or water or broth; 3 tablespoons butter
    2. Pour in very slowly, whisking constantly: 1 cup polenta
    3. Reduce the heat to low and cook, stirring frequently with a wooden spoon, until the polenta is thick and comes away from the sides of the pan as it is stirred and the cornmeal has lost its raw taste, 30 to 40 minutes. Stir in: ½ cup grated Parmesan (2 ounces); 1 teaspoon salt, or to taste
  • ¼ cup olive oil or 4 tablespoons butter
  • 1
    • 1½ tablespoons salt
    • 1 bunch broccoli rabe (about 1 pound), stems peeled, if desired
    • 2 tablespoons olive oil
    • 1 garlic clove, thinly sliced
    • (1 small dried red chile pepper)
    • Salt and black pepper
    Sub-recipe steps
    1. Bring 4 quarts water to a rolling boil in a large pot and add: 1½ tablespoons salt
    2. Meanwhile, cut into 1-inch pieces: 1 bunch broccoli rabe (about 1 pound), stems peeled, if desired
    3. Add to the boiling water and boil for 2 minutes, then drain and cool slightly. Squeeze the moisture out of the leaves. Heat in a large skillet over medium heat: 2 tablespoons olive oil
    4. Add: 1 garlic clove, thinly sliced; (1 small dried red chile pepper)
    5. Add the broccoli rabe and cook, stirring occasionally, until tender, about 4 minutes. Remove and discard the chile. Season to taste with: Salt and black pepper
  • Olive oil

Let's Cook

  1. Step 1.

    Prepare: Creamy Polenta, using 2 tablespoons Parmesan

  2. Step 2.

    Lightly oil a 13 × 9-inch baking dish. Spread the polenta in an even layer in the dish and let cool slightly. Cover and refrigerate until cold and firm, at least 1 ½ hours. When ready to fry, cut the polenta into 3-inch squares, then cut the squares into triangles.

  3. Step 3.

    Heat on a griddle or in a large heavy skillet: ¼ cup olive oil or 4 tablespoons butter

  4. Step 4.

    Carefully transfer the polenta to the pan, without crowding (cook in batches if necessary), and brown on both sides. Drain on paper towels. Serve topped with: Garlic-Braised Broccoli Rabe, a tomato sauce, Bolognese Sauce, Mushroom Ragout, or Hearty Beef Ragu

  5. Step 5.

    OVEN-FRIED

  6. Step 6.

    Cook, chill, and cut the polenta as for version I. Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly brush it and the polenta pieces with: Olive oil

  7. Step 7.

    Carefully transfer the polenta to the baking sheet. Bake until the bottom is browned, about 15 minutes. Turn the polenta pieces and bake until the other side is browned, about 10 minutes more. Serve as for I.

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