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Fried polenta cut into triangles with marinara sauce for dipping.

Polenta Fritta – Fried Polenta

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.

INGREDIENTS

DIRECTIONS

  1. 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.
  2. 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.
  3. Cut the chilled polenta into desired serving pieces, strips or triangles. 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.

Polenta Fritta – Fried Polenta

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.