- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 210 kcal
Quick summary
“Fried polenta is a classic bar and canteen snack with a crispy crust and a moist, soft center. Prepared from cooking corn with water and salt, it firms in the baking dish before being cut and fried in hot oil.”
What you need to know
- Firm cooking in the pot for 20 minutes ensures the dough reaches the perfect point of detachment for cutting.
- Complete cooling in the rectangular baking pan solidifies the polenta block and facilitates clean geometric cuts.
- The oil at medium-high heat browns the outside for 3 to 4 minutes per side without soaking the center.
Ingredients
Main
- 1 cup of cornmeal
- 4 cups of water
- Salt to taste
- Oil for frying
Instructions
Principal
- Heat the water in a large pot, add salt, and let it boil.
- When the water is boiling, add the cornmeal gradually, stirring continuously to avoid lumps.
- Cook the mixture over medium heat, stirring constantly, until the polenta pulls away from the pot (approximately 20 minutes).
- Pour the polenta into a rectangular pan, smoothing the surface with a spatula.
- Let cool for at least 10 minutes and then cut into rectangles or squares.
- Heat the oil in a deep skillet over medium heat.
- Fry the polenta pieces until they are golden and crispy, about 3-4 minutes on each side.
- Remove from the skillet and place on paper towels to remove excess oil.
Chef's tips
- Let the polenta cool completely and, if possible, take it to the refrigerator for 30 minutes before cutting into rectangular strips.
- Dry the surface of the sticks lightly with paper towels before dipping in the pan to reduce splashes in the oil.
- Do not stir the polenta pieces during the first minutes of immersion so that the crust forms without cracking.
Variations
- Sprinkle finely grated parmesan cheese over the still-hot fried polenta as soon as you remove it from the pan.
- Pass the cold polenta sticks in a little cornstarch before frying to get an ultra-crispy crust.
- Season the sticks with powdered garlic and chopped rosemary immediately after draining on paper towels.
Substitutions
- Fine cornmeal can be replaced by mimoso cornmeal or medium-ground Italian polenta flour.
- The cooking water can be enriched with half a vegetable bouillon cube dissolved to accentuate the flavor.
- The traditional soybean oil for frying can be replaced by corn oil or cottonseed oil.
How to store
Fried polenta should be consumed immediately after preparation to enjoy the exterior crunchiness. Leftover polenta already cooked and cut without frying lasts up to 5 days in the refrigerator in a closed container; polenta already fried loses crunchiness in the refrigerator.
Can it be frozen?
The cut and still raw polenta sticks freeze perfectly for up to 3 months arranged separately on a baking sheet. Fry the sticks directly frozen in very hot oil without the need for prior thawing.
What to serve with
It is the ideal snack to accompany cold artisanal beers or sodas in relaxed gatherings. It's excellent served alongside fried pork ribs, chicken wings, or homemade hot sauce.
Frequently asked questions
Can I make this same recipe in the air fryer?
Yes, brush the cold sticks with a little olive oil and bake in the air fryer basket at 200°C for 15 to 20 minutes until golden.
How to get the polenta firm enough for cutting?
Spread the dough in a uniform layer on the baking sheet and wait for it to cool completely, taking it to the refrigerator until it is very firm.
What is the ideal slice thickness for even frying?
Cut strips approximately 2 centimeters wide by 6 centimeters long to maintain the crispy and soft contrast.
Why did the polenta pieces fall apart or stick to the skillet?
The polenta was fried while still warm without setting completely, or the oil was not hot enough at the time of immersion.
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