Fried Polenta, a dish made from cornmeal, is a staple in many Italian households. It’s a versatile ingredient that can be enjoyed in various ways, from creamy polenta porridge to baked polenta cakes. But have you ever tried fried polenta? This crispy twist on the classic dish is sure to become a new favorite.
Fried polenta is a great way to use up leftover polenta. It’s also a perfect appetizer or side dish for any Italian meal. The polenta is first cooked until it’s thick and creamy, then sliced and chilled. Once chilled, the polenta is dredged in flour, egg, and breadcrumbs, and then fried until golden brown. The result is a crispy, flavorful dish that’s sure to please everyone at the table.
Fried polenta is a good source of carbohydrates, fiber, and protein. It is also a good source of vitamins and minerals, including iron, magnesium, and phosphorus.
I hope you enjoy this recipe for fried polenta! It’s a delicious and easy way to use up leftover polenta, and it’s sure to become a new favorite.
![Fried Polenta](https://gmaonline.org/wp-content/uploads/2024/05/Fried-Polenta-e1716292913317-500x500.jpg)
Fried Polenta
Ingredients
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil divided
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Cook the polenta: In a large saucepan, bring the water to a boil over high heat. Slowly whisk in the polenta, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, for about 30 minutes, or until the polenta is thick and creamy. Stir in 2 tablespoons of the olive oil.
- Make the sauce: While the polenta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell peppers, and cook until tender, about 5 more minutes. Stir in the diced tomatoes, tomato sauce, oregano, and basil. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Chill the polenta: Pour the polenta into a 9x13-inch baking dish and spread it evenly. Let the polenta cool completely, about 2 hours.
- Prepare the polenta for frying: Cut the polenta into 1-inch squares. Dredge each square in flour, then egg, and finally breadcrumbs.
- Fry the polenta: Heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry the polenta in batches until golden brown on all sides, about 2-3 minutes per side. Drain on paper towels.
- Serve: Serve the fried polenta with the tomato sauce.
1 Comment
easy recipe