Simple Fried Polenta Recipe (Pan-Seared!)
With a firm golden brown outer crust and soft creamy inside, this simple fried polenta recipe makes a delicious side dish for any saucy meal.
Simple Pan-Fried Polenta
We love our saucy dishes! From beef goulash, chicken ragu, simple vegetable salsa and pork with mushroom sauce, many of our favourite meals have a sauce base.
But with a sauce we also like a good side dish to smother it with! This simple fried polenta recipe is a great alternative to pasta, rice or potatoes to accompany our favourite sauces.
Instead, we take hot polenta (or you can use leftover creamy polenta), cut it into 1-inch pieces and sear them in a frying pan!
It gives the polenta a firmer texture: crispy on the outside and smooth and creamy on the inside. So let’s get started with this simple firm polenta recipe.
Ingredients Needed for this Fried Polenta Recipe
- 5 cups water (or chicken stock)
- 1/2 tsp salt
- 1 tbsp + 1 tsp olive oil (divided)
- 3 cups cornmeal
How to Cook Polenta
Combine all the ingredients in a heavy large saucepan. Slowly bring to a boil.
Once boiling, reduce to medium heat and use a wooden spoon to stir often for 2-3 minutes to keep the mixture from burning on the bottom. The polenta will thicken as you cook: you are aiming for a thick porridge consistency.
Pour the hot polenta mixture into a large dish or baking sheet so that it is an even layer about 1 1/2 inches thick. Let cool to room temperature to set (you can even leave this overnight in the fridge).
Once cooled the polenta should be firm enough to cut into cubes, about 1″ across.
Heat 1 tsp of olive oil in a frying pan on medium-high. Place the polenta pieces in a single layer onto the hot oil. Sear each side for 1-2 minutes, until slightly golden brown.
Serve your fried polenta with a saucy main dish, some marinara sauce or simply a bit of parmesan cheese over top!!
Searing the polenta squares gives the outside a slightly firmer “crust” while the inside remains soft and creamy.
You can actually use this same recipe to make polenta cakes and french fries: simply cut the cooked and cooled polenta into circles or strips rather than cubes!
What to Serve with Fried Polenta
Frying polenta is a great way to use up leftover polenta and makes a delicious base for any sauce-type dish including:
- our homestyle beef goulash;
- easy chicken cacciatore;
- red chilli pesto;
- vegan romesco sauce.
Then add a simple dessert such as this easy cuban flan or bite-sized homemade donuts and you’re good to go!
How to Store Fried Polenta?
You can store the fried polenta for up to 3 days in a parchment paper lined, airtight container in the fridge.
Easy Fried Polenta Recipe
Equipment
- 1 heavy sauce pan
- 1 shallow dish or baking sheet
- wooden spoon
Ingredients
- 5 cups water
- 1/2 tsp salt
- 1 tbsp olive oil
- 3 cups corn meal
Instructions
- Combine all the ingredients in a heavy large saucepan. Slowly bring to a boil.
- Once boiling, reduce to medium heat and use a wooden spoon to stir often for 2-3 minutes to keep the mixture from burning on the bottom. The polenta will thicken as you cook: you are aiming for a thick porridge consistency.
- Pour the hot polenta mixture into a large dish or baking sheet so that it is an even layer about 1 1/2 inches thick. Let cool to room temperature to set (you can even leave this overnight in the fridge).
- Once cooled the polenta should be firm enough to cut into cubes, about 1" across. Heat 1 tsp of olive oil in a frying pan on medium-high heat. Place the polenta pieces in a single layer onto the hot oil. Sear each side for 1-2 minutes, until slightly golden brown.
Nutrition
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Hi ladies, these polenta cubes look so perfect, I can imagine just how good they must be, on their own or with the sauces you’ve suggested! Thank you for including the red chilli pesto.