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Crispy Fried Polenta with Marinara Sauce Recipe
Ash Tyrrell

Crispy Fried Polenta with Marinara Sauce Recipe

I first made this crispy fried polenta on a night when I had leftover polenta sitting in my fridge and no real plan for dinner. I sliced it up, tossed it in a hot pan, and within minutes my kitchen smelled like an Italian trattoria.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tube of pre-cooked polenta or homemade polenta, chilled until firm – this is the base of the dish, and using firm, cold polenta makes slicing and frying much easier
  • ¼ cup olive oil or vegetable oil – gives the polenta its crisp golden crust when fried
  • Salt to taste – brings out the natural corn flavor right after frying
  • Black pepper to taste – adds a light kick that balances the creamy inside
  • 1 cup marinara sauce warmed – the perfect tangy dip that pairs with the crunchy polenta
  • ¼ cup grated Parmesan or Pecorino cheese optional – grate it fresh for the best melt and flavor, skip the pre-shredded bag
  • 1 teaspoon dried oregano or basil optional – adds an herby, Italian-style aroma
  • Pinch of red pepper flakes optional – for a bit of heat if you like things spicy

Method
 

  1. If you're using homemade polenta, cook it until thick, pour it into a dish, and let it chill in the fridge for at least two hours until firm. Once it's set, slice it into half-inch rounds or sticks. If you're using a store-bought tube, just slice it straight from the package, no chilling needed.
  2. Pour the oil into a large non-stick skillet and set it over medium heat. I let it heat until it shimmers, then test it with a small polenta crumb. If it sizzles right away, the oil is ready for frying.
  3. Lay the slices in the pan in a single layer, making sure they're not touching. I fry each side for about 3 to 4 minutes until it turns deep golden and crisp. Crowding the pan is the one mistake that ruins the crunch.
  4. Move the fried pieces onto a paper towel-lined plate right away. While they're still hot, I sprinkle on salt and pepper so it sticks to the crispy surface evenly.
  5. Warm your marinara sauce in a small saucepan on low heat. I like plating the polenta with the sauce on the side for dipping, though spooning it right over the top works just as well.

Notes

  • I always pat my polenta slices dry with a paper towel before frying, since extra moisture causes oil to splatter and keeps the crust from crisping properly.
  • I never crowd my skillet. Frying in batches gives every slice room to crisp instead of steaming against its neighbors.
  • I keep a baking sheet in a low oven, around 200°F, so my first batches stay warm and crunchy while I finish frying the rest.
  • I use a thin metal spatula instead of tongs, since tongs tend to squeeze and break the softer center.
  • I warm my marinara separately instead of microwaving it cold and pouring it over hot polenta, since it keeps the temperature and texture consistent.