Fried Polenta
Fried Polenta is a versatile starch, easy to make, and as with creamy polenta, a wonderful backdrop for braised, barbecue, or roasted meats.
Equipment
- Heavy bottomed pan
- Whisk
Ingredients
- 1 cup medium or coarse cornmeal / polenta
- 5 cups chicken broth, water, or milk
- 1½ tsp salt
- 2 tbsp unsalted butter
- ½ cup parmesan or pecorino cheese
Instructions
- Bring water to a boil in a medium to large, heavy bottomed pot. Prepare a rimmed quarter sheet pan by greasing the bottom and sides.
- Salt the water and decrease heat to maintain a constant simmer. Add the cornmeal to the water in a steady stream while whisking
- Bring back to a boil, stirring frequently until polenta thickens enough to start to split. Lower heat and continue cooking for about 20-30 minutes, scraping the bottom with a silicon spatula or wooden spoon to prevent scorching.
- When the mixture begins to pull away from the sides of the pan, season with salt to taste, stir in butter and cheese. If polenta becomes too thick, stir in a little water or milk.
- Pour polenta into prepared sheet pan, spread evenly and press parchment paper or plastic wrap against the surface to prevent a dry skin from forming. Refrigerate until cooled for an hour or overnight to set.
- Remove from pan to a work surface and cut into desired shape. You can cut into blocks, rectangles, wide strips, triangles, or circles.
- Heat a cast iron skillet over medium-high heat, add a layer of corn or vegetable oil and heat until almost smoking.
- Add polenta without crowding the pan. Leave it alone, it may stick at first but will release. Turn the polenta over when there is no resistance when you try to move it.
- When it's crisped on both sides, it's ready, serve immediately.