📝 About This Recipe
A beloved staple of Northern Italian comfort food, Polenta Fritta transforms humble cornmeal into a sophisticated snack that is irresistibly crunchy on the outside and creamy within. Traditionally served in the bacari of Venice, these golden batons offer a rustic charm and a nutty, toasted corn flavor that pairs beautifully with salty cheeses and aromatic herbs. Whether served as a rustic appetizer or a unique 'primo' alternative, this dish celebrates the art of simple, high-quality Italian ingredients.
🥗 Ingredients
The Polenta Base
- 1.5 cups Coarse yellow cornmeal (Bramata style) (high quality, stone-ground preferred)
- 4 cups Water (can substitute 1 cup with whole milk for extra creaminess)
- 3 tablespoons Unsalted butter (cold and cubed)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1.5 teaspoons Kosher salt (plus more for finishing)
- 1 sprig Fresh rosemary (finely minced)
- 1/4 teaspoon Black pepper (freshly cracked)
For Frying and Garnish
- 1/2 cup Extra virgin olive oil (for shallow frying)
- 1/2 cup Neutral oil (Grapeseed or Vegetable) (to increase the smoke point)
- 8-10 pieces Fresh sage leaves (for frying until crisp)
- 1 pinch Flaky sea salt (Maldon) (for the final touch)
- 1 teaspoon Lemon zest (optional, for brightness)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, bring the 4 cups of water (or water/milk blend) and 1.5 teaspoons of salt to a rolling boil over medium-high heat.
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2
Reduce the heat to low. Slowly whisk in the cornmeal in a thin, steady stream to prevent any lumps from forming. Continue whisking vigorously for 2 minutes.
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3
Switch to a sturdy wooden spoon. Cook the polenta over low heat, stirring every few minutes. The polenta is ready when it is thick, creamy, and starts to pull away from the sides of the pot (about 35-45 minutes).
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4
Once cooked, remove the pot from the heat. Vigorously stir in the cold butter, grated Parmigiano-Reggiano, minced rosemary, and black pepper until fully incorporated and glossy.
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5
Lightly grease an 8x8 inch square baking dish with olive oil. Pour the hot polenta into the dish and smooth the top with an offset spatula to create an even layer about 3/4 inch thick.
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6
Allow the polenta to cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely firm and cold.
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7
Once chilled, invert the polenta onto a cutting board. Slice the block into equal rectangles, batons, or triangles (roughly 3 inches long and 1 inch wide).
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8
Pat the polenta pieces dry with a paper towel. This is crucial for achieving a truly crispy exterior and preventing oil splatter.
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9
In a large non-stick or cast-iron skillet, heat the olive oil and neutral oil over medium-high heat until shimmering but not smoking.
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10
Carefully place the polenta pieces in the hot oil, working in batches to avoid crowding the pan. Fry for 4-5 minutes per side until a deep golden-brown crust forms.
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11
During the last minute of frying the final batch, toss the sage leaves into the oil for 30 seconds until they turn translucent and crisp.
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12
Use a slotted spatula to transfer the fried polenta to a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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13
Immediately sprinkle with flaky sea salt, extra Parmigiano, and the optional lemon zest while still hot.
💡 Chef's Tips
For the ultimate texture, use stone-ground cornmeal rather than 'instant' varieties; the flavor depth is incomparable. Ensure the polenta is completely cold before frying; if it's even slightly warm, it may fall apart in the oil. Don't be afraid of the cooking time for the base polenta; it needs that time to hydrate the starch for a creamy interior. If the polenta sticks to the pan while frying, it isn't ready to flip yet—wait for the crust to form and it will release naturally. To make it vegan, substitute the butter with olive oil and the cheese with nutritional yeast or a vegan parmesan alternative.
🍽️ Serving Suggestions
Serve alongside a warm bowl of Marinara or Arrabiata sauce for dipping. Pair with a crisp glass of Prosecco or a light-bodied Valpolicella to cut through the richness. Top with a dollop of creamy Gorgonzola and a drizzle of honey for a sweet-and-savory twist. Serve as a side dish to a hearty Osso Buco or a rich mushroom ragù. Arrange on a platter with Prosciutto di Parma and marinated olives for a classic Italian aperitivo board.