Fried Polenta

Name: Fried Polenta
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 30
Cuisine: Global
Ingredients: 237 milliliters purchased marinara sauce; 473 milliliters olive oil, for frying; 59 milliliters grated Parmesan; 2 teaspoons salt; 30 servings Salt; 3 Tbsps unsalted butter; 1 liters water; 414 milliliters yellow cornmeal

Fried Polentan is a gluten free recipe with 30 servings. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 76 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, salt, cornmeal, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. If you like this recipe, you might also like recipes such as Pan-fried Polenta, Delicious Chicken over Fried Polenta, and Fried Polenta, Eggs, And Sage.

Instructions

Lightly oil an 11 by 7-inch baking dish.

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Cooking Oil

Equipment you will use

Baking Pan

Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

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Polenta

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Baking Pan

Preheat the oven to 250 degrees F.

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Oven

Cut the polenta into 2 by 1-inch pieces.

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Polenta

Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain.

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Polenta

Cooking Oil

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Paper Towels

Frying Pan

Tongs

Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.

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Polenta

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Baking Sheet

Oven

Transfer the polenta pieces to a serving platter.

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Polenta

Sprinkle the polenta with the Parmesan cheese and salt.

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Parmesan

Polenta

Salt

Serve, passing the marinara sauce alongside.

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Marinara Sauce

Bring 6 cups of water to a boil in a heavy large saucepan.

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Water

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Sauce Pan

Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat.

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Cornmeal

Salt

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Whisk

Add the butter, and stir until melted.

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Butter

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Ingredients

Servings:

237milliliters

purchased marinara sauce 473milliliters

olive oil, for frying 59milliliters

grated Parmesan 2teaspoons

salt 30servings

Salt 3Tbsps

unsalted butter 1liters

water 414milliliters

yellow cornmeal

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Pierre Peters Cuvee Reserve Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Pierre Peters Cuvee Reserve Grand Cru

The wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.