Polenta Recipe

This fried polenta has a satisfying crunchy texture with a soft, creamy inside. Its an incredibly versatile side dish and also tastes amazing as an appetizer. Even if you arent a huge polenta fan, Im positive youll love these chewy and crispy polenta strips!

Plain polenta porridge might not be your first choice for an exciting side dish, but it has a lot more potential than you think. Its affordable, easy to cook, and is a healthier side dish than pasta, potatoes, or white rice. Not to mention, its totally gluten-free.

And if youre looking for a way to switch up your usual bowl of polenta – or reuse your polenta leftovers – this fried polenta recipe is a great way to make them even more thrilling.

You do have to spend a little extra time on prep, but the results are undoubtedly worth it. With just a handful of ingredients, you get mouthwatering, crispy, golden polenta strips with a melt-in-your-mouth soft and creamy inside.

Creamy Polenta

This creamy, soft polenta is a delicious side dish or entrée! Because I pulse the cornmeal in the blender before I cook it, it comes together in no time, so it’s perfect for busy nights.

Prep: 5min

Total: 30min

Ingredients:

• 1 cup stone-ground polenta*
• 4 to 4 1/2 cups water (divided)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt (more to taste)

Instruction:

1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy texture and helps it cook faster. Remove from the blender and run your hands through the dry polenta to make sure there aren’t any lumps.
2. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup water. The polenta should be creamy.
3. Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and serve hot.

Fried Polenta

This fried polenta has a satisfying crunchy texture with a soft, creamy inside. It’s an incredibly versatile side dish and also tastes amazing as an appetizer. Even if you aren’t a huge polenta fan, I’m positive you’ll love these chewy and crispy polenta strips!

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 246 calories, Carbohydrate 46.5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.75 grams fat, Fiber 4.25 grams fiber, Protein 4 grams protein, Saturated Fat 0 grams saturated fat, servingSize 1 serving, Sodium 0 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 2 cups Polenta Flour (pre cooked yellow corn flour)
• 2 cups Vegetable Broth
• 1 tbsp. Olive Oil
• Salt and Pepper
• Oil for frying

Instruction:

1. Cook the polenta flour, vegetable broth, olive oil, salt and pepper at low to medium heat in a pot. Cook for around 10 minutes, or until it is thick and it starts separating from the pot.
2. Line a baking sheet with baking paper and transfer the mixture. Refrigerate for around 2 hours or until hard (alternatively you can bake it for 20 minutes at 425°F (220ºC) so it hardens faster).
3. Cut it in strips (a bit larger than french fries).
4. Deep fry at 350°F (180ºC) for around 5 minutes, or until golden brown.
5. Remove excess heat with paper towels.
6. Serve with rosemary oil and fresh rosemary.

Basic Polenta

Dinner is easy with Giada De Laurentiis’ Basic Polenta recipe from Everyday Italian on Food Network; it’s the perfect cornmeal canvas for your favorite mains.

Prep: 0 5min0

Total: 0 30min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 220, Fat 7g, Saturated Fat 4g, Carbohydrate 36g, Fiber 2g, Sugar 1g, Protein 3g, Cholesterol 15mg, Sodium 674mg

Ingredients:

• 6 cups water
• 2 teaspoons salt
• 1 3/4 cups yellow cornmeal
• 3 tablespoons unsalted butter

Instruction:

1. Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Easy Polenta Recipe

The possibilities are endless with this comforting, creamy, smooth, and sensational Italian polenta recipe. With only 4 ingredients and 5 minutes you will have the perfect side to any meal. Polenta is a true Italian speciality! Serve as a side or enjoy plain with added soft cheese of choice!

Prep: 5min

Total: 10min

Yield: 8

Ingredients:

• 16 oz. (1 lb.) quick cooking yellow corn polenta (if you use coarse ground adjust liquid)
• 6 cups boiling water
• 1 tsp. sea salt
• 2 tablespoons extra-virgin olive oil or butter
• 1/2 cup parmigiano cheese
• 1/2 cup heavy cream, or whole milk

Instruction:

1. Boil water with salt in a medium-large pot. Add polenta and stir vigorously. Stir on medium-high heat for 5 minutes until the mixture thickens. Turn to low heat and keep stirring for another minute or two.
2. Take off the heat and add olive oil or butter, parmigiano, and heavy cream. Stir until combined and creamy texture.
3. Sprinkle with extra cheese and enjoy plain or as a side dish.

Perfect Polenta – How to Make Soft Polenta

FAQ

What is polenta made of?

What do you eat polenta with?

Is polenta just cornmeal?

Is polenta the same as grits?