Polenta Fritta

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Most typically served hot, polenta is thought of as one of those great winter time comfort foods, but in this recipe, because it is chilled then deep fried... you can have polenta anytime of the year when you need a change from the standard french fried potato. We like to use the extra light olive oil instead of extra virgin olive oil for frying; it allows you to get all the health benefits of olive oil but less olive flavor in the polenta.

Ingredients:

• 1/2 cup DeLallo Extra Light Olive Oil, for frying
• 1 package of DeLallo Instant Polenta
• 1/4 cup fresh Parmesan
• 1 jar of DeLallo Organic Marinara Sauce, warmed
• salt to sprinkle

Directions:

Polenta:
Bring 4 1/2 cups of water salted to taste to a rapid boil. Add the polenta to the water by pouring slowly and stirring until mixture is thickened. Only takes about 1 minute. Remove from heat.

Method:
Coat an 11" x 7" baking pan with a teaspoon of olive oil. Pour cooked polenta into greased pan. Cover and refrigerate until cold and firm, about 2 hours.

Cut the chilled polenta into 2 x 1 inch pieces. In a large skillet heat the extra light olive oil for frying. Working in small batches, fry the polenta. 

Transfer the fried polenta to a serving patter. Sprinkle with salt and cheese. Serve warm along side our Organic Marinara.

Makes about 35 pieces Send to friend Printer-friendly version