Crispy and creamy, fried polenta makes a delightful companion for curries, sautés, and sauces. This recipe can be made ahead of time; wait until just before serving to fry the polenta.
- 1/2 C Polenta
- 3 oz Goat cheese (85 g)
- 1/4 C Grated Parmesan or Asiago
- 2 1/4 C water or bouillon
- 1/2 C olive oil (or enough to fill a frying pan 1 cm)
- A saucepan
- A frying pan
- A bread pan or large food container
- A cutting board
- A chef’s knife
- A spatula
- Measuring cups
- Boil the water or bouillon in your saucepan.
- Add the polenta, lower the heat to low-medium, and cook for five minutes, stirring occasionally. After five minutes, turn off the heat and cover the pan.
- Wait five minutes, allowing the polenta to cool slightly. Then crumble the the goat cheese and add the Parmesan, and stir until the cheese has fully melted into the polenta.
- Pour the polenta into your bread pan. Rest the pan in the refrigerator for 1-2 hours or until the polenta is cool and solidified.
- Turn the polenta out onto a cutting board. Cut the polenta into rectangular slices measuring approximately 4 cm x 4 cm x 1.5 cm.
- Fry your polenta in olive oil on medium heat for 5-8 minutes on each side or until they turn a crispy, golden brown. Serve immediately.