Let’s see how to prepare fried pan polenta sticks, a great recipe as an appetizer or side dish to serve at the table with cheese cream or various sauces. The preparation is very quick and can be used to cook leftover polenta that is now hard and can no longer be served as an accompaniment.
If you like fried appetizers, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 57.10 (Kcal)
- Carbohydrates 6.13 (g) of which sugars 0.13 (g)
- Proteins 0.56 (g)
- Fat 3.39 (g) of which saturated 0.65 (g)of which unsaturated 2.57 (g)
- Fibers 0.30 (g)
- Sodium 1,015.45 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 13.23 oz instant polenta
- 6.34 cups water
- to taste salt
- 2.1 quarts sunflower seed oil
Tools
- 1 Bowl
- 1 Knife
- 1 Chopping board
Procedure
Before starting, I suggest using instant polenta; no one forbids you from using long-cooking polenta, but of course, it will take longer, although the procedure and steps remain unchanged.
Let’s start by preparing the polenta, cook the flour in boiling water by pouring it in a stream and continuing to stir.
At this point, let the polenta cook on a gentle flame, stirring continuously to prevent it from burning or sticking to the bottom.
After 10 minutes, the polenta is ready and must rest, pour the polenta into a heat-resistant rectangular pan.
After pouring the polenta into the pan, put it in the fridge to cool for a few hours. Resting in the fridge, the polenta will compact, becoming hard and firm.
It’s time to cut the polenta into slices; when the polenta is in slices, cut them into even strips. The thickness and width of the fried polenta sticks should be equal.
Now we just have to bring the oil to temperature to fry the polenta, put a couple of quarts of sunflower seed oil and bring it to 320-338°F.
We can start heating the oil so that when it’s hot, we will start immersing the sticks a few at a time. For optimal cooking, fry for a couple of minutes, turning if necessary and checking that they do not burn.
Now we just have to drain the fried polenta sticks, put them on an absorbent paper sheet to allow them to soak up the excess oil.
Your fried polenta sticks are ready!
Plating Tips
Now we just need to plate our recipe; I suggest serving the fried polenta sticks in a bowl placed in the center of the table and accompanying them with a cheese cream or creamy Gorgonzola.
Wine Pairing with Fried Polenta
How to pair wine with the dish? I suggest doing it based on the final recipe with which the fried polenta sticks will be served; the presence of cured meats or cheeses can significantly change the wine to bring to the table.
