Fried polenta

    4 hours 25 min

    Polenta is a highly versatile Italian yellow cornmeal which can be used in a variety of ways in a wide range of dishes. This recipe is for a polenta loaf which is then sliced and fried in oil. These fried polenta slices are perfect as a base or side dish for many meat and vegetable creations.


    Dorset, England, UK
    5 people made this

    Serves: 6 

    • 1L water
    • 225g instant polenta
    • 50g butter
    • 50g grated Parmesan cheese
    • salt and pepper, to taste
    • oil, for frying

    Prep:5min  ›  Cook:20min  ›  Extra time:4hr cooling  ›  Ready in:4hr25min 

    1. Grease a 900g loaf tin.
    2. In a saucepan, bring the 1L of water to the boil. Once boiling, add the polenta slowly, stirring constantly with a wooden spoon to prevent clumping. Lower the heat and stir until the polenta forms a thick mass, coming away clean from the sides. Mix in the butter and the cheese and season with salt and pepper to taste.
    3. Spoon the polenta into the prepared loaf tin and press down with the back of a spoon to compact. Leave to cool for several hours or chill in the fridge overnight. When the polenta is firm, turn out and cut into 2cm thick slices.
    4. In a frying pan with a little oil, fry the polenta slices until lightly golden brown on both sides. Serve immediately.


    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In shops look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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