Crsipy Fried Polenta Recipe

Ingredients

• 4 cups water (for a vegan fried polenta (or low-sodium chicken broth for a non-vegan fried polenta with more depth of flavor))
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes (or 1/4 teaspoon if you prefer your polenta less spicy, OPTIONAL)
• 1 cup coarse ground yellow cornmeal
• 2 oz creamy goat cheese (or cream cheese)
• 3 tablespoons grated parmesan cheese
• 1 tablespoon unsalted butter (NOTE: For both a dairy-free or vegan version, omit the cheeses and use dairy-free butter.)
• 2 tablespoons chopped fresh oregano or chives
• 1/3 cup avocado oil
• Cherry tomatoes (yellow and red)
• Fresh basil leaves
• Crumbled goat cheese (to decorate (for a dairy-free and/or vegan version, omit the cheese or use a soy-based crumbled cheese))
• Flaked sea salt (or Kosher salt)

Instructions

1. 1

   --- Fried Polenta Cakes ---

2. 2

   Make creamy polenta: In a large heavy stainless steel saucepan, bring 4 cups of water or broth to a boil. Add both the salt and red pepper flakes. Gradually whisk in the cornmeal. TIP: Never whisk in an aluminum saucepan or the result will be a grayish mess caused by scratching the pan with the whisk. Because of chemical contamination, the mixture will have to be discarded.

3. 3

   Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is soft, about 10-15 minutes. Turn off the heat, and stir in the cheeses, butter, and herb until the polenta is smooth.

4. 4

   Lightly grease with oil or nonstick cooking spray a 12 x 9-inch baking dish or line with parchment paper overhanging on the sides to make it easier to remove the polenta from the baking dish.

5. 5

   Refrigerate: Transfer the hot polenta to the prepared baking dish, spreading evenly to about ¾ to 1-inch thick. Let it cool, cover with plastic wrap, and refrigerate until cold and firm, for at least 4-6 hours or overnight.

6. 6

   If using a ready-to-serve polenta, just slice the polenta into ¾ to 1-inch thick rounds (thick enough not to get soggy); then, follow the instructions below. TIP: For crispier and thinner polenta cakes, use a cookie sheet instead to spread the creamy polenta in, refrigerate, cut into slices, and pan-fry them for 2-3 minutes per side.

7. 7

   Cut into slices and fry: You can keep the polenta rounds or cut the polenta into slices or the shape you want using a cookie cutter. Pat them dry with a paper towel! Heat a large nonstick or cast iron skillet over medium-high heat and lightly cover the bottom of the skillet with the oil. Working in batches (do not overcrowd the pan or the polenta will steam instead of browning), pan-fry the polenta cakes until crispy and golden brown on both sides, about 2-4 minutes per side.

8. 8

   Using a metal spatula, transfer carefully the polenta cakes to a large platter with a double layer of paper towel to absorb the excess oil.

9. 9

   If not serving immediately, preheat the oven to 250 degrees F (120 degrees C).

10. 10

    Place the polenta cakes on a baking sheet and keep them warm in the oven while cooking the remaining batches, if any.

11. 11

    Transfer the fried polenta slices to a serving platter. garnish the top of the fried polenta with tomato halves, a few leaves of basil, a sprinkle of crumbled goat cheese, and a dash of flaked salt.

12. 12

    Serve fried polenta immediately either by itself or with a Chimichurri Sauce or Pesto Sauce on the side.

13. 13

    You can make this recipe quicker using instant polenta!

14. 14

    --- Baked Polenta Fries ---

15. 15

    Follow the instructions above to make the creamy polenta.

16. 16

    Refrigerate or freeze: Then, grease or line an 8x8 square baking pan with parchment paper. Spread the homemade polenta in an even layer in the prepared baking dish, let it cool, and cover with plastic wrap. You can either freeze it for 15 to 20 minutes, or until set, or refrigerate it for 1 hour.

17. 17

    Cut into sticks or fries: Next, preheat the oven to 425° F (220° C). Lift the polenta out of the baking dish and cut it into 1/4-inch thick sticks or fries. Place the polenta fries on a baking sheet and gently toss with 3 tablespoons of olive oil, salt, and black pepper.

18. 18

    Bake: Spread the fries in an even layer and bake them for 15 minutes. Then, gently flip them and bake for 15-20 minutes more, or until extra crispy. Serve them with freshly shredded Parmesan cheese and chopped fresh parsley, oregano, or chives on top and a side of ketchup or aioli.

19. 19

    --- Air-Fried Polenta ---

20. 20

    Preheat the air-fryer to 350° F (180° C)

21. 21

    Pat dry the slices, place them in an air fryer basket in a single layer, and spray with nonstick cooking spray. Air fry for 15 minutes until golden brown.