📝 About This Recipe
These crispy polenta wedges are a masterclass in texture, featuring a shatteringly crisp golden crust that gives way to a creamy, melt-in-your-mouth center. Infused with fresh rosemary, garlic, and aged Parmesan, this dish elevates humble cornmeal into an elegant appetizer or a sophisticated side. Whether served at a rustic dinner party or as a comforting snack, these wedges offer a soul-satisfying crunch that is quintessentially Italian.
🥗 Ingredients
The Polenta Base
- 1.5 cups Coarse ground yellow cornmeal (not instant or quick-cooking variety)
- 3 cups Whole milk (for richness)
- 3 cups Vegetable or chicken stock (low sodium preferred)
- 4 tablespoons Unsalted butter (at room temperature)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 teaspoons Kosher salt (plus more for finishing)
- 1 tablespoon Fresh rosemary (very finely minced)
- 1/2 teaspoon Garlic powder (for even distribution of flavor)
- 1/2 teaspoon Black pepper (freshly cracked)
For Pan-Frying
- 4 tablespoons Extra virgin olive oil (for frying)
- 3-4 pieces Fresh thyme sprigs (to aromatically infuse the oil)
- 2 pieces Garlic cloves (smashed)
For Serving
- 1 cup Marinara sauce (warmed, for dipping)
- 2 tablespoons Fresh parsley (chopped for garnish)
- 1 teaspoon Truffle oil (optional drizzle)
👨🍳 Instructions
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1
Lightly grease a 9x9 inch square baking pan with olive oil or butter, and line the bottom with parchment paper, leaving an overhang on two sides for easy removal later.
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2
In a large, heavy-bottomed saucepan or Dutch oven, combine the milk, stock, salt, and garlic powder. Bring the mixture to a gentle boil over medium-high heat.
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3
Slowly whisk in the cornmeal in a steady stream to prevent any lumps from forming. Reduce the heat to low immediately.
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4
Cook the polenta, whisking frequently, for 25-30 minutes. The polenta is ready when it is thick, creamy, and starts to pull away from the sides of the pot.
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5
Remove the pot from the heat. Stir in the butter, grated Parmigiano-Reggiano, minced rosemary, and cracked black pepper until the butter is melted and the cheese is fully incorporated.
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6
Pour the hot polenta into the prepared baking pan. Use a spatula to smooth the top into an even layer about 3/4 inch thick.
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7
Let the polenta cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours (or overnight) until completely firm.
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8
Once chilled and firm, lift the polenta out of the pan using the parchment paper overhang. Place it on a cutting board.
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9
Cut the square into 4 smaller squares, then cut each square diagonally into two triangles (wedges). For smaller appetizers, cut those triangles in half again.
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10
Pat the wedges dry with a paper towel. This is the secret to achieving a truly crispy crust.
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11
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the smashed garlic cloves and thyme sprigs to the oil to infuse it for 1 minute.
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12
Carefully place half of the polenta wedges in the skillet. Fry for 4-5 minutes per side, without moving them, until a deep golden-brown crust forms.
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13
Transfer the crispy wedges to a wire rack set over a baking sheet to keep them from getting soggy. Repeat with the remaining oil and wedges.
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14
Immediately sprinkle with a touch more salt and fresh parsley while still hot.
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15
Serve warm with a side of marinara sauce or a drizzle of truffle oil.
💡 Chef's Tips
Ensure the polenta is completely cold and firm before slicing; if it's even slightly warm, it will fall apart in the pan. Don't crowd the skillet during frying; if you add too many wedges at once, the temperature of the oil will drop and the polenta will absorb grease instead of crisping. Use a high-quality non-stick or well-seasoned cast iron pan to prevent the starchy crust from sticking. For an even crispier result, lightly dredge the chilled wedges in a little bit of cornstarch or extra cornmeal before frying. If making ahead, you can reheat the fried wedges in a 400°F (200°C) oven for 5-7 minutes to restore the crunch.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Vermentino or Pinot Grigio to cut through the richness. Serve as a sophisticated 'fry' alternative alongside a grilled ribeye steak or roasted chicken. Arrange on a charcuterie board with prosciutto, olives, and honey-drizzled goat cheese. Top with a dollop of basil pesto and a sun-dried tomato for an elegant passed appetizer. Enjoy as a vegetarian main course served over a bed of sautéed garlicky kale or spinach.