Fried Polenta Recipe with a Smooth Parmesan Cream
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INGREDIENTS
Polenta (24 pieces):
- 2¾ cups/650 milliliters milk
- ½ cup/125 milliliters cooking cream
- 1¼ cups/200 grams polenta
- 2 thyme sprigs
- 2 tablespoons grated Parmesan
- ¼ teaspoon salt
- 1 tablespoon/15 grams butter
- Parmesan cream:
- 1 cup/250 milliliters cooking cream
- 1 tablespoon/15 grams butter
- 4 tablespoons grated Parmesan
Toppings:
- Sauteed mushrooms
- Fresh arugula leaves
- Shredded Parmesan
INSTRUCTIONS
- In a deep pot, heat milk, cream, polenta, thyme, and Parmesan. Bring to a boil, then cook over medium heat, stirring for 10 minutes until thick and stable. Transfer the polenta to a 20×30 cm (8×12 inch) baking dish lined with parchment paper, spreading it out evenly. The dish should be shallow, about 1-2 cm (0.4-0.8 inches) deep. Cover with plastic wrap, pressing the wrap onto the polenta, and refrigerate for at least 2 hours or overnight.
- Remove the polenta from the refrigerator and cut into 2×10 cm (0.8×4 inch) rectangles.
- Heat oil in a deep pot, coat each chip in polenta flour, and fry on both sides until golden brown. Remove to a wire rack or paper towel.
- Cut the mushrooms into quarters and sear them in a dry pan, then season with a little salt.
- In a pan, melt butter and cooking cream, gradually adding Parmesan and cooking just until it bubbles. Add extra Parmesan if desired.
- On a serving plate, pour the Parmesan cream. Place the polenta chips on top of the cream. Add the seared mushrooms and sprinkle with grated Parmesan. Garnish with arugula.
- Notes:
- Use coarse polenta rather than instant. Chips and sauce can be served separately; reheat everything before serving. Can be served with any sauce you like: tomato, pesto, etc. Polenta can be stored in the refrigerator for up to two days, wrapped in plastic wrap.
MY NOTES
FAQ
How do I keep the fried polenta from falling apart?
To keep fried polenta from falling apart during cooking, ensure it’s properly chilled before cutting and frying. After cooking the polenta, spread it in a flat dish and refrigerate it for at least two hours or overnight. This helps it firm up, making it easier to cut into even shapes. When frying, coat each piece lightly with polenta flour, which adds a protective layer and helps maintain its shape. Fry in hot oil without overcrowding the pan for best results.
Can I make this fried polenta recipe ahead of time?
You can make the fried polenta recipe ahead of time and fry it later. After cooking the polenta, spread it evenly in a flat dish, cover it with plastic wrap, and refrigerate for at least two hours or up to two days. This allows the polenta to firm up, making it easier to cut and fry when you’re ready. When it’s time to fry, simply slice the chilled polenta, coat it in polenta flour, and fry until golden and crispy.
What other sauces pair well with this fried polenta recipe?
This fried polenta recipe pairs beautifully with a variety of sauces, enhancing its flavor and adding a rich, complementary element to the dish. Classic marinara sauce brings a tangy tomato flavor that contrasts nicely with the polenta’s crispiness. A creamy mushroom sauce adds earthiness, while pesto offers a fresh, herby taste with a hint of garlic. Garlic aioli is another great option, providing a smooth, garlicky richness. For a more luxurious touch, a truffle-infused cheese sauce or a spicy arrabbiata sauce can elevate the dish, making it perfect for both casual meals and elegant dining.
How do I store and reheat leftover fried polenta?
To store leftover fried polenta, let it cool completely, then place it in an airtight container lined with paper towels to absorb excess moisture. Store the container in the refrigerator for up to two days. When you’re ready to reheat, preheat your oven to 350°F (175°C). Arrange the polenta pieces on a baking sheet in a single layer, and bake for 10-15 minutes until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally to maintain crispiness. Avoid microwaving, as it can make the polenta soggy.
Can I use the oven instead for this fried polenta recipe?
You can make this fried polenta recipe in the oven instead of frying it for a healthier alternative with less oil. After preparing and chilling the polenta, cut it into your desired shapes and place them on a baking sheet lined with parchment paper. Brush each piece lightly with olive oil or spray with cooking spray to help them crisp up. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until the polenta is golden and crispy on the outside. Baking provides a similar crunch to frying while keeping the dish lighter and less greasy.
What type of polenta works best?
For fried polenta recipe, coarse polenta is the best choice. It has a firmer texture that holds its shape well when cooked, making it ideal for slicing and frying. Instant or fine polenta can become too soft and may not hold together as effectively during frying. Coarse polenta also provides a slightly crunchy texture, which enhances the crispiness when fried. Look for traditional, stone-ground polenta to achieve the best results for this cooking method.
Can I use a different cheese for this fried polenta recipe?
You can use different cheeses instead of Parmesan in your fried polenta recipe, depending on the flavor profile you prefer. Pecorino Romano is a great alternative, offering a similar sharpness with a slightly saltier taste. For a milder option, try Gruyère or Fontina, which melt well and add a creamy texture. Cheddar can provide a richer, tangier flavor, while Asiago adds a nutty note. Mozzarella is another option if you prefer a more subtle taste with a gooey texture. Experimenting with different cheeses can bring new dimensions to your dish, depending on your preference.
How do I get the polenta chips crispy on the outside?
To achieve crispy polenta chips, ensure the polenta is thoroughly chilled before cutting and frying. Coat each chip lightly with polenta flour or breadcrumbs to create a crisp layer. Heat oil to the correct temperature (around 350°F or 175°C) before frying, as oil that’s too cool can make the chips soggy. Fry the chips in batches, avoiding overcrowding, which ensures even cooking and crispiness. After frying, drain the chips on a wire rack or paper towels to maintain their crispy texture.
Is there a gluten-free alternative for the polenta coating?
Yes, you can use several gluten-free alternatives for coating polenta chips. Instead of traditional flour, use gluten-free breadcrumbs or almond flour to achieve a crispy texture. Rice flour or chickpea flour also work well and can provide a nice crunch. For a lighter option, try using cornmeal or ground flaxseeds. Ensure any pre-made gluten-free coatings are certified gluten-free to avoid cross-contamination, especially if you have severe gluten sensitivities.
How thick should I spread the polenta before refrigerating it?
Spread the polenta in the baking dish to a thickness of about 1-2 cm (approximately ½ inch). This thickness ensures the polenta firms up adequately in the refrigerator, making it easier to cut into pieces without falling apart. A thickness of 1-2 cm is ideal for achieving a good balance between firmness and ease of slicing. If the polenta is too thick, it may not cool evenly, while a thinner layer might be too fragile.
