Polenta Fritta
Northern Italy's beloved fried polenta — polenta fritta, made by cooking polenta, pouring it into a pan, chilling until firm, then cutting into sticks or squares and deep-frying or pan-frying until crispy on the outside and creamy within. Popular in Bologna as street food and in Veneto. Can be served as a side dish, snack or antipasto with salumi.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Bring water/stock to a boil with salt. Add polenta in a steady stream, whisking. Cook over low heat, stirring frequently, 40–45 minutes until very thick and pulling from the sides.
About 4 min
Stir in butter and Parmesan. Pour into an oiled 20x30cm tray; smooth to 2cm depth. Refrigerate 1–2 hours until completely set and firm.
About 9 min
Cut cold polenta into sticks or rectangles.
About 9 min
Deep fry at 180°C for 4–5 minutes until deeply golden and crispy. Or pan-fry in 1cm depth oil, turning once.
About 9 min
Drain; season with flaky salt. Serve immediately while the outside is crispy and the inside is still creamy and warm. With gorgonzola dipping sauce for the deluxe version.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 0 g
- Sodium
- 440 mg
Contains: dairy, eggs
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Recipe by Boon Tools.