Fried Polenta

Fried Polenta


Olive oil (Divided) 1Tbsp and 2 tsp
Small yellow onion, small diced 1 ea.
Garlic cloves, minced 3 ea.
Vegetable broth (or water) 4 ½ cups
Polenta 1 cup
Parsley, chopped 2 Tbsp
Butter (divided) 2 Tbsp

1 In a medium sized pot, heat 2 tsp of the olive oil.

2 Sautee the onions in the oil until translucent.

3 Add the garlic to the pot and cook for 2 more minutes.

4 Add the vegetable broth and bring to a simmer.

5 Slowly whisk the polenta into the broth to avoid lumps.

6 Cook for 5-6 minutes until polenta granules are tender, stirring constantly with a wooden spoon.

7 Turn off the heat and stir the parsley and butter into the cooked polenta.

8 Spread the polenta ½” to ¾” thick across a parchment lined pan, sprayed with non-stick cooking spray. Cool for 2-3 hours, or over-night.

9 unmold polenta and cut into desired size and shapes.

10 In a large sautee pan or skillet, fry the pieces of polenta in the remaining Tbsp of butter and Tbsp of oil.