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Crispy Fried Polenta: A Delightful Treat

Polenta, a dish made from ground cornmeal, has its roots in Italy but has transcended borders to become a cherished ingredient in many cuisines worldwide. This crispy fried polenta recipe offers a delightful twist on the traditional preparation, transforming soft polenta into golden, crunchy bites that are perfect as a snack, side dish, or party appetiser.

Ingredients

To create this delectable dish, you will need the following ingredients:

• 200g of coarse cornmeal (polenta)
• 800ml of water
• 1 teaspoon of salt
• 50g of grated Parmesan cheese (optional, for flavour)
• Freshly ground black pepper, to taste
• 2 tablespoons of butter or olive oil
• A pinch of dried herbs (such as rosemary or thyme, optional)
• Plain flour, for dusting
• Oil for frying (such as vegetable or sunflower oil)

Method

1. Prepare the Polenta: In a large saucepan, bring the water and salt to a boil. Gradually add the cornmeal, whisking continuously to prevent lumps from forming. Reduce the heat to low and continue to cook the polenta, stirring often, for about 20–25 minutes until it thickens and pulls away from the sides of the pan. If using, stir in the grated Parmesan cheese for added flavour, along with black pepper and any dried herbs.

2. Set the Polenta: Once cooked, transfer the polenta to a greased baking tray. Spread it out evenly with a spatula to a thickness of around 1.5–2 cm. Allow it to cool at room temperature for about an hour, or until set. For quicker cooling, you can place it in the refrigerator.

3. Cutting the Polenta: When the polenta is firm and fully cooled, use a sharp knife to cut it into desired shapes—squares, rectangles, or triangles, depending on your preference.

4. Dust and Fry: Lightly dust each piece of polenta with plain flour. This step helps achieve a crispier texture when frying. In a large frying pan, heat a generous amount of oil over medium heat until hot. Carefully add the polenta pieces, ensuring not to overcrowd the pan. Fry for about 3–4 minutes on each side until they are golden brown and crispy.

5. Drain and Serve: Once fried, use a slotted spatula to remove the polenta from the oil and place it on a plate lined with kitchen paper to drain any excess grease. Serve immediately while hot, and enjoy with your choice of dipping sauces, such as a tangy marinara or a rich garlic aioli.

Tips for Perfect Crispy Fried Polenta

• Make Ahead: The polenta can be prepared a day in advance. Once set, simply store it in the fridge until you’re ready to fry.
• Flavour Variations: Feel free to experiment with additional flavours by incorporating herbs, spices, or even roasted garlic into the polenta mix before setting.
• Baked Alternative: If you prefer a healthier option, consider baking the polenta pieces. Brush them lightly with olive oil and bake in a preheated oven at 200°C (400°F) for about 25 minutes, flipping halfway through.

Serving Suggestions

Crispy fried polenta pairs beautifully with an array of accompaniments. Serve it alongside a fresh salad for a light meal, or pair it with roasted vegetables for a more substantial dish. For a touch of decadence, drizzle with truffle oil or serve with a cheese fondue. The possibilities are endless!

Conclusion

Crispy fried polenta is a versatile dish that brings a satisfying crunch to the table, making it a favourite among both casual diners and gourmet chefs. With its easy preparation and myriad serving options, this recipe is sure to become a staple in your culinary repertoire. Not only is it a fantastic way to enjoy polenta, but it also offers a unique and delicious way to impress guests or simply indulge in a delightful treat at home. Enjoy!

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