Up next in 10
Fried Polenta: The Ultimate Recipe for Crispy Perfection
0 views
Mar 31, 2025
Looking for the perfect crispy snack or side dish? Learn how to make Fried Polenta, a delicious Italian-American recipe that results in golden, crispy perfection! This fried polenta recipe is simple to make and pairs well with sauces, cheeses, or as a side to your favorite dishes. Whether you’re new to polenta or a seasoned cook, this guide will show you how to achieve the ideal crispy texture every time. Check out the full recipe on Eat Every Slice for step-by-step instructions. Ingredients: Polenta Olive oil Parmesan cheese Salt and pepper Fresh herbs (optional) Follow us on social media for more tasty Italian-American recipes: Instagram : https://www.instagram.com/eateveryslice Facebook : https://www.facebook.com/eateveryslice BlueSky : https://bsky.app/profile/eateveryslice.bsky.social Threads : https://www.threads.net/@eateveryslice Tumbler: https://www.tumblr.com/eateveryslice Mastodon : https://mastodon.social/@EatEverySlice
View Video Transcript
0:00
all right everyone welcome back for
0:01
another deep dive yeah always a pleasure
0:04
you know when you bite into something
0:05
and it's just like the texture is just
0:07
like work perfectly together right today
0:09
we're talking about fried palenta ooh
0:13
fried palenta yes it's got that perfect
0:15
like crispy outside and then it's just
0:17
so soft and creamy inside absolutely and
0:21
you know it can be a starter it can be a
0:23
side dish it can be a snack and you can
0:25
really do anything with it exactly and
0:28
the best part is the ingredients are so
0:30
simple let's start there what do we need
0:33
to actually make this happen Okay so
0:35
first off you'll need about 2 cups of
0:37
water or vegetable broth okay and then
0:40
you'll add two cups of milk and a cup of
0:42
coarse cornmeal so we're already getting
0:44
that like creamy base yeah exactly and
0:46
you know that coarse cornmeal is really
0:48
important why is that well it hydrates
0:51
slower than finer cornmeal so it
0:53
actually helps to create that really
0:54
smooth texture that we're looking for
0:56
okay I see now of course you'll want to
0:58
season it up with some salt and pepper
1:00
and then a little bit of butter for that
1:02
richness oh and a little bit of Parmesan
1:04
cheese oh yeah a little parmesan at the
1:05
end always a good idea yeah you know the
1:07
parmesan not only adds flavor but it
1:09
also adds a little bit of fat and
1:10
protein which actually can change the
1:12
texture a little bit oh interesting and
1:14
then you'll need some plain flour okay
1:16
why the flour that's just going to give
1:17
us that crispy crust oh right of course
1:20
so pretty straightforward ingredients
1:22
right yeah I mean nothing too crazy here
1:25
exactly it shows you that you don't need
1:26
a million fancy ingredients to make
1:28
something amazing amaz so we've got our
1:31
ingredients laid out what's the first
1:33
step first things first we got to cook
1:35
that palenta okay so walk me through it
1:37
you're going to start by bringing your
1:39
liquid okay the water or broth and the
1:42
milk got it to a boil a nice rolling
1:45
boil okay and then this is important
1:47
you're going to slowly whisk in your
1:50
cornmeal slowly being the key word yes
1:52
slowly because if you dump it all in at
1:54
once it's going to Clump up right that
1:57
makes sense you want each little
1:59
granular of cornmeal to absorb the
2:01
liquid individually so we're just
2:03
whisking whisking whisking exactly and
2:05
as you whisk you'll feel the mixture
2:07
starting to
2:09
thicken it's so cool how that happens it
2:11
goes from this watery liquid to this
2:13
beautiful creamy almost like porridge
2:16
consistency you just keep stirring until
2:19
it pulls away from the size of the pot
2:21
exactly and that constant stirring does
2:23
more than just prevent lumps oh really
2:25
it also helps release the starches in
2:27
the cornmeal and those starches are
2:29
what's give us that smooth texture
2:31
that's pretty cool and once it's nice
2:32
and thick you're going to stir in your
2:34
butter and your parmesan cheese if
2:36
you're using it oh yeah that's the good
2:38
stuff it's all about that richness so
2:40
we've got this beautiful creamy Penta
2:42
mhm what's next now comes the hard part
2:45
patience oh no what do we have to do we
2:48
got to chill it for how long at least 2
2:51
hours but ideally overnight okay so this
2:53
is like a make aead kind of situation
2:56
exactly and that chilling time is
2:57
crucial because it allows the palenta to
2:59
a fully set so it's not just like mushy
3:02
when we try to fry it exactly as it
3:04
cools the starches kind of realign and
3:07
crystallize and that gives it the
3:09
structure We need oh I see so it can
3:11
actually hold its shape right and then
3:13
once it's completely cold and firm you
3:15
can get creative and cut it into shapes
3:17
oh like what kind of shapes are we
3:18
talking about well you could do classic
3:20
palenta fries oh yeah or you could do
3:22
squares or circles or even get fancy
3:25
with some cookie cutters I like that
3:27
it's your chance to personalize it and
3:29
different shapes cook differently yeah
3:32
actually thinner pieces tend to crisp up
3:34
more because they have more surface area
3:36
exposed to the heat okay so it's like a
3:38
surface area to volume ratio kind of
3:40
thing exactly so we've got our Peta
3:43
shilled and we've got it shaped uh now
3:45
comes the crispy part yes the moment
3:47
we've all been waiting for how do we do
3:50
it you're going to take your chilled
3:52
palenta shapes and dredge them in that
3:54
plain flow just a light coating yep you
3:57
don't want to overdo it just a nice even
3:59
coat
4:00
okay and then what then it's frying time
4:02
all right let's heat up that oil yeah
4:04
you want enough oil to come about
4:05
halfway up the sides of your Penta
4:07
pieces and how do we know when it's hot
4:09
enough it'll Shimmer a bit when it's
4:12
ready okay shimmering oil got and then
4:14
you carefully place your Penta pieces in
4:16
the hot oil but not all at once no no no
4:19
don't overcrowd the pan why is that
4:22
because if you put too many in the oil
4:24
temperature will drop and then they'll
4:26
end up soggy oh so we want to keep that
4:28
oil nice and hot exactly that way
4:30
they'll crisp up quickly and evenly and
4:33
we just let them fry until they're
4:34
golden brown yep and you want to turn
4:36
them gently as needed so they cook on
4:39
all sides okay once they're looking all
4:41
crispy and delicious you take them out
4:43
and let them drain on some paper towels
4:46
that's an important step absolutely it
4:47
helps get rid of any excess oil and
4:49
keeps them nice and crispy so we've got
4:51
our crispy fried palenta we made it time
4:55
to eat yes the best part what are we
4:58
dipping these in well a classic marinara
5:00
sauce is always a winner oh yeah that
5:02
sounds good that Tangy Tomato flavor
5:04
goes perfectly with the rich palenta or
5:07
if we're feeling fancy if you're feeling
5:08
fancy you could whip up a homemade aoli
5:11
ooh ioli I like the way you think a
5:15
little
5:16
garlic a little lemon so good it cuts
5:19
through the richness of the palenta and
5:21
brightens up the flavors and of course
5:22
we can always add a little extra
5:24
parmesan always this is making me hungry
5:26
just talking about it I know right so
5:29
there you have it folks fried palenta a
5:31
culinary Masterpiece crispy on the
5:33
outside creamy on the inside and so
5:36
simple to make seriously it's like the
5:38
perfect party snack or side dish and
5:40
it's a great example of how a few simple
5:42
techniques can really Elevate basic
5:44
ingredients now if you want to get the
5:46
full recipe with all the details and
5:47
measurements head over to our website
5:49
that's
5:51
www.ev slice.com we've got all sorts of
5:54
delicious recipes and food ideas over
5:56
there and we'd love to hear from you yes
5:59
let us know if if you try out this fried
6:00
Penta recipe share your photos share
6:02
your feedback we want to see our
6:04
culinary Creations you can find us on
6:06
all the usual social media platforms we
6:08
love connecting with fellow food lovers
6:11
so that's it for this deep dive into the
6:12
world of fried Penta until next time
6:15
keep it crispy and delicious
#Cooking & Recipes
#Cuisines
#Snack Foods