Fried Polenta Cakes Recipe

Introduction

Fried polenta cakes are a delicious way to enjoy creamy cornmeal with a crispy golden crust. This versatile dish makes a perfect appetizer, side, or snack, and pairs wonderfully with savory sauces or fresh herbs.

Ingredients

• 2 cups chicken stock
• 1 cup heavy cream
• 1 1/2 cups coarse ground yellow cornmeal*
• 1-2 cups water (as needed, depending on cornmeal grind)
• 2 tbsp butter
• 2 tbsp finely chopped chives (or other fresh herb like Italian parsley or garlic chives)**
• Salt and pepper, to taste
• Cooking oil, as needed to fry the polenta cakes

Instructions

1. Step 1: Grease a baking dish or sheet pan roughly measuring 11×7 inches and set aside.
2. Step 2: In a large pan, bring the chicken stock, heavy cream, and one cup of water to a boil.
3. Step 3: Gradually add the cornmeal while constantly stirring or whisking to prevent clumps. Reduce the heat to low and continue stirring. Add a bit of the remaining water as needed to thin out the polenta.
4. Step 4: Once the polenta thickens and becomes smooth without visible grittiness, turn off the heat. Fold in the butter and chopped chives. Taste and season with salt and pepper as needed.
5. Step 5: Transfer the polenta to the greased baking dish and spread evenly. Let it cool completely, then cover with plastic wrap and refrigerate for 2 hours up to overnight to set.
6. Step 6: Cut the set polenta into your desired shapes. Pat dry with a paper towel if needed. In a skillet, heat enough oil over medium-high heat to a depth of about 3/4 inch to 350°F. Fry the polenta cakes in batches of three, about 2-3 minutes per side, until golden and crispy. Drain on a paper towel-lined plate. Keep warm in a 200°F oven if desired.
7. Step 7: Serve warm with roasted red pepper relish or marinara sauce.

Tips & Variations

• Use a coarse grind cornmeal for a better texture; fine cornmeal may become too mushy.
• Substitute chicken stock with vegetable stock for a vegetarian option.
• Try adding grated Parmesan or sharp cheddar cheese into the polenta before setting for extra flavor.
• Fresh herbs like rosemary or thyme can be swapped for chives to vary the taste.

Storage

Store cooked polenta cakes in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying again or baking in a preheated oven until warmed through and crispy. Do not freeze fried polenta cakes, as they tend to lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make polenta cakes without cream?

Yes, you can substitute the heavy cream with additional stock or water for a lighter version, though the texture will be less rich and creamy.

What can I serve with fried polenta cakes?

They pair well with savory sauces like marinara, roasted red pepper relish, or even a dollop of sour cream. You can also top them with sautéed mushrooms or fresh greens for a heartier dish.

Fried Polenta Cakes Recipe

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Crispy fried polenta cakes made from coarse ground cornmeal cooked in chicken stock and cream, flavored with butter and chives, then pan-fried until golden. Perfect as a savory appetizer or side dish, served with roasted red pepper relish or marinara sauce.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes (including chilling time)
• Yield: 8–10 polenta cakes, depending on size 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Polenta Base

• 2 cups chicken stock
• 1 cup heavy cream
• 1 1/2 cups coarse ground yellow cornmeal
• 1–2 cups water (as needed, depending on cornmeal grind)
• 2 tbsp butter
• 2 tbsp finely chopped chives (or other fresh herb like Italian parsley or garlic chives)
• Salt and pepper, to taste

For Frying

• Cooking oil, as needed to fry the polenta cakes

Instructions

1. Prepare baking dish: Grease a baking dish or sheet pan roughly measuring 11×7 inches and set aside to hold the cooked polenta.
2. Boil liquids: In a large pan, bring the chicken stock, heavy cream, and 1 cup of water to a boil over medium-high heat.
3. Cook polenta: Gradually add the coarse cornmeal to the boiling liquid while constantly stirring or whisking to prevent clumping. Reduce the heat to low and continue to stir frequently, adding a bit of the remaining water as needed to achieve a smooth consistency.
4. Finish polenta: Once the mixture thickens and becomes smooth without visible grit, turn off the heat. Fold in the butter and finely chopped chives. Taste and season with salt and pepper as desired.
5. Set polenta: Transfer the cooked polenta evenly into the greased baking dish. Allow it to cool completely, then cover with plastic wrap and refrigerate for at least 2 hours or overnight to set firmly.
6. Cut and fry polenta cakes: Cut the set polenta into desired shapes. Pat dry with paper towels if needed. In a skillet, heat enough oil to a depth of about 3/4 inch over medium-high heat until it reaches 350°F. Fry the polenta pieces in batches of three for 2-3 minutes per side until each side is golden and crispy. Drain on paper towels to remove excess oil. Optionally, keep warm in a preheated 200°F oven.
7. Serve: Enjoy the crispy polenta cakes with roasted red pepper relish or warm marinara sauce as a delicious accompaniment.

Notes

• Use coarse ground yellow cornmeal for best texture; finer cornmeal may yield a mushier result.
• Adjust water quantity based on cornmeal grind and desired polenta consistency.
• Ensure constant stirring while cooking polenta to avoid lumps.
• Pat dried polenta cakes before frying to reduce oil splatter and achieve crispiness.
• Butter and fresh herbs add richness and freshness to the polenta base.
• Frying temperature is crucial – maintain 350°F to ensure crisp exterior without overly greasy cakes.

Keywords: polenta cakes, fried polenta, Italian side dish, crispy polenta, cornmeal recipe