Polenta Fritta is a traditional Italian dish that transforms simple cornmeal into a crispy, golden delicacy. Perfect as an appetiser, snack, or side dish, Polenta Fritta combines a crunchy exterior with a soft, creamy centre. This versatile recipe is loved across Italy, from the north, where polenta is a staple, to family kitchens everywhere. Serve it warm alongside cheeses, cured meats, grilled vegetables, or with a rich tomato sauce for dipping. Easy to prepare ahead and naturally gluten-free, Polenta Fritta is ideal for everyday cooking, dinner parties, or as part of an authentic Italian feast.
Preparation
Bring the water (and milk if using) to a boil with the salt. Slowly pour in the polenta in a steady stream, whisking constantly to avoid lumps. Reduce the heat and cook, stirring often with a wooden spoon, until thick and smooth (about 30–40 minutes if using traditional polenta, or follow the pack instructions for quick-cook). Stir in the butter and grated Parmigiano Reggiano. Pour the hot polenta into a lightly oiled baking tray or dish, spreading it evenly to about 2 cm thick. Let it cool completely and firm up (at least 1–2 hours, or overnight in the fridge).
Once set, cut the polenta into sticks, squares, or triangles. Heat oil in a frying pan (about 2–3 cm deep) until hot. Fry the polenta pieces in batches until golden and crisp on all sides. Drain on kitchen paper and season lightly with salt and serve.
Enjoy hot as an appetiser, side dish, or snack, perfect with cured meats, cheeses, or a simple tomato sauce for dipping.
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