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DeLallo Appetizers | Antipasti Recipes: Polenta Fritta

Polenta Fritta


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 package of 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. Add the polenta to the water by pouring slowly and stirring until mixture is thickened. Only takes about 1 minute. Remove from heat.

Coat an 11- by 7-inch 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- by 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 alongside our DeLallo Pomodoro Fresco Marinara Sauce.

Makes about 35 pieces