Polenta Frita

Background and History of Polenta Frita

Polenta Frita, or Fried Polenta, is a traditional dish with roots in Italian cuisine, particularly in the regions of Northern Italy such as Lombardy and Friuli. Historically, polenta was a staple food for many Italians due to its simplicity and the availability of its main ingredient, cornmeal. Originating as peasant food, polenta could be made in large batches and served in a variety of ways. Over time, this humble dish gained popularity and could be found in a variety of forms, including grilled, creamy, or, as highlighted here, fried. Fried polenta offers a crispy exterior with a soft, creamy interior, making it a versatile addition to any meal.

Ingredients

• Cornmeal - 2 cups
• Water - 4 cups
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons, plus more for frying
• Parmesan cheese (grated) - 1/2 cup
• Butter - 2 tablespoons
• Black pepper - to taste

Preparation

Step 1: Preparing the Polenta

In a large saucepan, bring the water to a boil. Add the salt and slowly whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and cook, stirring often, until the polenta is thick and bubbly, about 30 minutes or according to your polenta package instructions. Keep checking the cooking timer for accuracy and consistency.

Stir in the Parmesan cheese, butter, and a tablespoon of olive oil. Season with black pepper to taste. Continue stirring until the cheese and butter are fully melted and incorporated.

Step 2: Cooling and Setting

Pour the cooked polenta into a greased baking dish, spreading it evenly with a spatula. Let it cool to room temperature, then cover and refrigerate for at least 2 hours or until it is firm enough to cut.

Step 3: Cutting and Frying

Once cooled and set, remove the polenta from the refrigerator and cut it into even squares or sticks, depending on your preference. Heat a few tablespoons of olive oil in a large frying pan over medium-high heat.

Add the polenta pieces to the pan, being careful not to overcrowd. Fry for about 3-4 minutes on each side or until golden brown and crispy. You may need to do this in batches. Rest the cooked polenta on paper towels to absorb excess oil.

How to Enjoy Polenta Frita

Polenta Frita is best enjoyed warm, serving as a perfect appetizer or side dish. Consider pairing it with a marinara sauce for dipping or a sprinkle of fresh herbs like parsley or basil. It complements a variety of dishes, from hearty meats to simple salads. For a modern twist, try topping with a poached egg or goat cheese.