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Typically served hot, polenta is thought of as a great winter-time comfort food, but in this recipe, because it is chilled then deep fried. Polenta is for any time 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.
- 1/2 cup DeLallo Extra Light Olive Oil, for frying
- 1 (9.2-ounce) box DeLallo Instant Polenta
- 1/4 cup DeLallo Grated Parmesan
- 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Marinara Sauce, warmed
- DeLallo Coarse Sea Salt
Bring 4 1/2 cups of salted water to a rapid boil. Slowly stir in polenta and continue to stir until mixture thickens, about 1 minute. Remove from heat.
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" pieces. In a large skillet, heat the extra light olive oil for frying. Working in small batches, fry the polenta sticks. Transfer the fried polenta to a serving patter. Sprinkle with salt and cheese. Serve warm alongside our DeLallo Pomodoro Fresco Marinara Sauce.
Makes about 35 pieces