Cheesy Polenta

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.

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