FRIED POLENTA
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut one 18-ounce tube polenta into 1/2-inch-thick rounds. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium-high heat. Coat the polenta in flour and fry in batches until golden brown, 3 to 4 minutes per side (add more oil if necessary). Drain on a rack; sprinkle with salt and grated parmesan.
FRIED POLENTA CAKES
These are great, I usually make my polenta and then make them into these cakes the next morning, delicious! This is an easy version of polenta too!
Provided by SoarInTheRain
Categories Breakfast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a 1 to 1 1/2 quart oven-safe container, stir together water, salt, pepper, and polenta
- Add butter to the mixture, cut up in chunks.
- Place container, uncovered, in center rack of oven and bake 40 minutes.
- Open oven, pull out rack, add parmesan, and any other ingredients like sun-dried tomatoes, olives, lemon zest, herbs, shallots, cilantro etc. and let bake another 10 minutes.
- Pull out of oven and let rest in refrigerator 20 minutes to over-night.
- In frying pan, on medium-high, heat oil.
- Spoon about half a cup of polenta into the pan at a time, fry until golden brown on each side.
- Let cakes rest about 3-5 minutes and serve.
Nutrition Facts : Calories 284.4, Fat 17.7, SaturatedFat 7.2, Cholesterol 27.8, Sodium 2023.8, Carbohydrate 24.6, Fiber 2.4, Sugar 0.3, Protein 8.1
FRIED POLENTA
Provided by Giada De Laurentiis
Categories side-dish
Time 2h20m
Yield 30 pieces
Number Of Ingredients 9
Steps:
- Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.
- Preheat the oven to 250 degrees F.
- Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
- Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.
- Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
Fried polenta is a traditional side dish popular in Northern Italy made with leftover polenta. Crispy outside and creamy inside, it is an easy gluten-free replacement for the pasta to serve with rich meat or vegetable stew or ragu. Traditionally, it is often served with abundant cheese and mushrooms.
Provided by Laura Tobin
Categories Side Dishes
Time 2h25m
Number Of Ingredients 6
Steps:
- Fill a large cauldron with salted water and bring to boil.
- Once it is boiling add the polenta gradually stirring with a wooden spoon, making sure there are no lumps.
- Stir continuously for 50 minutes to 1 hour until the polenta detaches from the edges of the pot. If you lift the spoon it will stay attached.
- Pour the polenta over a large wooden base or over a large oven tin covered with greased foil. You can brush it with some olive oil.
- Spread flat and uniformly with a spoon.
- Wait for the polenta to cool down completely, about 1 hour.
- Cut the polenta into rectangular sticks (3'X1.5' - 8cm X 4cm)
- In a pan warm up olive oil and butter
- Place the polenta cakes and fry
- Turn onto the other side once the polenta gets a brown color
- Place on a serving plate
- Sprinkle with freshly grated parmesan cheese while still warm and serve immediately
Nutrition Facts : Calories 234 kcal, Carbohydrate 42 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 5 mg, Sodium 606 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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