Fried Polenta are simple cornmeal cakes that can be served sweet or savory making a delicious treat for breakfast, as an appetizer or in place of pasta for dinner.

Have you ever taken a bite of something so delicious that it instantly transports you to a different time and place? Well, that's exactly what Fried Polenta does for me.

This humble Italian dish has been a staple in many households for centuries, but it's often overlooked in the world of cuisine. Get ready to discover this delicious comfort food that can be served for breakfast, as an appetizer or as a side dish.

two plates of fried polenta, one sweet and one savory

When my dad was in middle school, his mother and sister went to another state for my aunt to have surgery. Left to his own devices, my grandfather would make up some thick polenta at night, put it in the fridge to solidify then fry it up in the morning for breakfast.

Dad would make it for us on the weekends occasionally.

What is Polenta and Where Can You Buy It?

Polenta is coarsely ground corn meal. It is a staple in Northern Italy, traditionally served among the lower classes. Cheap easy grains, mmmm!

It can be served as porridge (similar in consistency to cream of wheat or grits) or made thicker, shaped into a loaf and fried or baked like this recipe.

Here in America it is a bit of gourmet item. For years I could only find it in premade tubes, often with other ingredients mixed in, which is not necessarily optimal if you want to serve it for variety of meals.

Now with more and more gluten free options readily available you can often find it alongside the cornmeal or masa in many well stocked supermarkets. If your store doesn't have it or can't get it, there is always Amazon.

How do you serve Fried Polenta?

For breakfast you can top it with butter and syrup or jam like French Toast sticks. Or serve it with some eggs and bacon instead of toast.

For appetizers you can use it like crostini and serve it with a little cheese, bruschetta, etc. on top. For the photos I added a little shaved Parmesan and some caramelized shallots on top. Giada de Laurentis slices them into sticks and dips them in marinara sauce.

For dinner serve it in place of pasta or like toast for dipping in soups.

More Summer Games Recipes

Welcome to #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats! We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

I chose to represent my family's heritage with my recipe choices this week:

Mititei on Monday - mini beef sausages from Romania (my father in law)
Fried Polenta - cornmeal cakes from Italy (my dad's father)
Tea Brack on Wednesday - fruit laden tea bread from Scotland and Ireland (my mother)
Chocolate Walnut Torte on Thursday - from Hungary (my mother in law)
Tomates Farcies on Friday - stuffed tomatoes from France (my dad's mother)

And here are even more recipes from some of my favorite bloggers:

Tuesday #SummerGamesWeek Recipes

Japanese Curry representing Japan by House of Nash Eats
Penne Alla Vodka representing Italy by Lemon Blossoms
Ginger Salad Dressing representing Japan by Devour Dinner
Fried Polenta representing Italy by That Recipe
Beetroot Salata representing Sudan by Magical Ingredients
Fluffernutter Blondies representing the USA by The Spiffy Cookie

Recipe

Print Recipe Pin Recipe

Ingredients

3 cups water
1 cup polenta
oil for frying

Instructions

In a medium saucepan, bring water to a boil.
3 cups water
Sprinkle the polenta on top while stirring (do not dump it in and then stir or you risk lumpy polenta!).
1 cup polenta
Lower the heat to medium and cook, stirring occasionally, until very thick, about 15 minutes.
While polenta is cooking, line a loaf pan with aluminum foil or waxed paper.
Spread cooked polenta evenly into loaf pan. Put in refrigerator and chill until firm, at least 2-4 hours (my grandfather would set it overnight).
Heat about ¼-½ inch of oil in a heavy bottom skillet.
oil for frying
Slice the polenta into ½ inch slices and fry in batches in the oil until crispy on both sides.
Drain on paper towels and serve as desired.

Notes

If you do not like frying, you can also brush the slices with olive oil and bake, grill or air fry them until golden and crispy on the outside.

Sound fabulous? Share it!

Until next time, happy eating!
~Audrey

Fried Polenta: Easy and Versatile Cornmeal Cakes