fried polenta fritta

Recipe Collection

• Basics

• Appetizers

• Main Course

• Second Course

• Side Course

• Desserts

• Baking

• Vegetarian

• Low-Carb

• International

• Fast Dishes

Cup Conversions

Italian Ingredients

JOIN NOW
our Italian Cooking
Newsletter

Printer

Friendly

Recipe

HOME PAGE >> Recipes >>

The Timeless Art of Italian Cuisine
by Anna Maria Volpi

Winner the Gourmand
Cookbook Award 2003

ONLY
ON SALE HERE

> Food Fun

Conversion Calculator !

> Articles

> Pictures

> Guest Cooks

> Recipes

> Open Kitchen

> Food Finds

> Blog

JOIN NOW
Our Newsletter

Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos

Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us

Home
Open Kitchen
Recipes
Guest Cooks
Articles
Picture Galleries
Food Finds

Basics
Appetizers
Main Course
Second Course
Side Course
Desserts
Baking
Vegetarian
Low-Carb
International
Fast Dishes

Anna Maria's Open Kitchen Site Map

About us
Class schedule
Personal Chef
My book
Tell a friend
Testimonials
Newsletter
Site Map
Contact us

site map

recipes

policies

about us

Some More Hot Topics You'd Like to See adv.

Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

BASIC POLENTA
Recipe

Using Pre-Cooked
Polenta Flour

POLENTA FRITTA
Fried Polenta

POLENTA PASTICCIATA
Polenta with Tomato Sauce and Cheese

POLENTA CON LE
SPUNTATURE
Polenta with Pork Rib Sauce

POLENTA,
A Northern Italian Staple

Polenta

Fried Polenta
Polenta Fritta

leftover polenta, sliced
plain breadcrumbs
salt
frying oil

Cut the polenta slices in about 2 inch (5 cm) squares. Place the breadcrumbs in a shallow dish and add a pinch of salt. Dredge the polenta slices in the breadcrumbs and set aside.

Put the oil in the pan and turn the heat to medium. When the oil is hot, shake away the excess breadcrumbs from the polenta pieces and place them in the pan. Fry on both sides until light brown.

Transfer the fried polenta to a dish covered with a paper towel to drain the excess oil. Serve hot at once.

Leftover Polenta can be simply fried in a skillet with olive or vegetable oil. When fried with a cover of breadcrumbs Polenta becomes pleasantly crunchy and tasty. It can be served as a delicious side for a dish of meat or baccala’ and also makes a great hot appetizer.

Main Course >> Fried Polenta