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Ingredients
3
cups
water
1
cup
polenta
oil for frying
Instructions
In a medium saucepan, bring water to a boil.
Sprinkle the polenta on top
while stirring
(do not dump it in and then stir or you risk lumpy 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.
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 frying in oil isn't your forte you can also brush the slices with olive oil and bake, grill or air fry them until golden and crispy on the outside.