How to Make Fried Polenta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

Line a loaf pan with plastic wrap and spray the wrap with non-stick spray.

Pour warm polenta into the lined loaf pan.

Use the back of a spoon sprayed with non-stick spray to spread the polenta into an even layer.

Fold the plastic wrap over the polenta and let it cool overnight to solidify.

Unmold the solidified polenta from the pan the next day.

Cut the polenta into slices or sticks.

Heat a mixture of canola oil and clarified butter in a pan until hot.

Lay the polenta slices in the pan away from you to avoid splashes.

Tilt the fat to one side of the pan while laying down the polenta to minimize splashing.

Brown the polenta on both sides until crispy.

If needed, place the polenta on a sizzle pan and pop it in the oven to heat through.

Dab the fried polenta on paper towels to remove excess grease.

Layer fresh mozzarella and roma tomatoes on top of the fried polenta, drizzle with olive oil and reduced balsamic, and add basil chiffon for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens