Fried Parmesan Polenta

I probably feel this way because I'm Italian, but I am of the strong opinion that Italian food is the ultimate comfort food. Don't get me wrong – I love a lot of foods, and Southern food is a close second, but when I'm having a rough day, what I really want to eat is pasta. Or ravioli. Or lasagna. Any Italian food, really. Polenta is one of those Italian foods that I tend to forget about for a while, and then I remember it and want to eat it every day.

Nope, those aren't french fries and ketchup! It's fried polenta and sauce. Polenta is a dish made with boiled cornmeal, and it's similar in texture to grits. Polenta is usually served like grits, too – kind of like a porridge (for lack of a more modern term). But, inspired by a couple famous chefs, I chose to try something new and fun!

I'd been toying with the idea of fried grits for a while, but while watching an episode of Valerie's Home Cooking where she made some fried polenta croutons for a salad, I decided to go with polenta instead! This dish is a little modern for Italian cooking – Italians typically make simple, homestyle dishes, focusing on quality and comfort and simplicity. But with a little extra inspiration*, I decided to jump in and mess with tradition.

I started by preparing polenta the standard way, but then poured it all into a dish and stuck it in the fridge to firm up. Then I just sliced it, fried it, and dug in! What you end up with after frying is a slight crunch on the outside, and a warm creamy center – a perfect appetizer or snack! With a little extra parmesan on top, and some sauce on the side, it's a perfect mix of rustic Italian and modern gastronomy.

Whether you're Italian or not, add instant polenta to your grocery list! It's a perfect fall dish, warm and creamy and cozy, and can be prepared in a myriad of different ways. Trust me – you won't regret it.

*If you haven't watched the first episode of Chef's Table on Netflix, it focuses on Massimo Bottura, who challenged tradition and paved the way for modern Italian cuisine. It's a super interesting story to watch, and talks a lot about how traditional Italian cuisine has evolved recently. And if you like Cacio e Pepe, he's the one you have to thank!

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FRIED PARMESAN POLENTA

Prep Time: including chill time, 60 - 90 minutes

Serves: 2-4

Ingredients

1/2 c instant polenta

2 c water

1 t salt

1 T butter

2 T grated parmesan

1/2 t Italian spices

a couple sprinkles of red pepper flakes

canola oil for frying

Optional: tomato sauce and extra parmesan

Directions

In a medium saucepan, bring 2 cups of water to a boil. Then prepare a loaf pan by spraying it on the bottom and sides with canola oil.

When the water reaches a boil, add 1 tsp salt, and turn it down to medium heat. Add 1/2 c instant polenta, stirring constantly while adding the polenta and for the first minute. Let the polenta cook, stirring almost constantly, for around 3 minutes total, or until the polenta starts to pull away from the edge of the pan.

Then add the butter, parmesan, Italian spices, and red pepper flakes, and stir. Give it a taste and add a little more salt if needed – this will depend a little on your taste, and a little on the quality of the parmesan you use. Pour the finished polenta into the loaf pan, and spread it so that it's even height throughout. Then place it in the fridge for 30 minutes to an hour.

Once the polenta is done chilling, remove from the fridge. Heat a medium frying pan with canola oil, about a quarter-inch in the pan, over medium-high heat. Slice the polenta like a loaf in 3/4 inch slices. Fry each slice in the hot oil, about 4-5 minutes on one side, then flip and fry for 4-5 minutes on the other side. When the polenta starts to turn slightly more golden brown, that's when it's ready to be flipped. Remove from the pan when they're done, and place on a paper towel to soak up the extra oil.

These can be served on their own, or with a little more parmesan sprinkled on top, or with some tomato sauce (like all Italian foods)! Just be sure to serve them as warm as possible.

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Happy Eating,

Natalie

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