Crispy on the outside and soft on the inside, fried polenta offers a delicious twist on a classic comfort food.
Made with simple pantry staples, it’s naturally plant-based, rich in fiber, and provides a good balance of complex carbohydrates and heart-healthy fats.
With low saturated fat and a light, satisfying crunch, this recipe is both wholesome and versatile—perfect for everyday cooking, easy entertaining, or meal prepping ahead.
Delicious Fried Polenta
Equipment
- 1 × 9×9-inch baking pan
- 1 × medium pot (2–3 quart)
- 1 × whisk
- 1 × rubber spatula
- 1 × candy thermometer
- 1 × spider skimmer (or slotted spoon)
- 1 × cutting board
- 1 × sharp knife
- 1 × plate lined with paper towels
Ingredients
- 4 cups water 946 ml
- ½ teaspoon salt 3 g
- 1 cup polenta 140 g
- ½ teaspoon garlic powder 2 g
- 1 tablespoon olive oil 15 ml
- 1 liter canola oil for frying
- ⅓ cup vegan Parmesan cheese 30 g
- ¼ cup fresh parsley chopped (15 g)
Instructions
- Prepare the baking dish: Lightly grease a 9×9-inch baking pan with olive oil, ensuring the bottom and sides are evenly coated. This prevents the polenta from sticking as it cools and sets, making it easier to remove later for slicing. A thorough greasing ensures smooth edges and clean-cut polenta fries.
- Boil the base liquid: In a medium pot, bring 3 cups of water to a rolling boil over medium-high heat. Add the salt once the water is bubbling. Salting the water at this stage seasons the polenta evenly, creating depth of flavor throughout rather than just on the surface.
- Whisk in the polenta: Slowly sprinkle the polenta into the boiling water while continuously whisking. This prevents lumps from forming and ensures a smooth, creamy texture. Continue whisking until the grains absorb most of the water and the mixture begins to thicken.
- Add flavor and richness: Pour in the remaining 1 cup of water along with the garlic powder and olive oil. Reduce the heat to a gentle simmer and stir frequently. Allow the polenta to cook until it reaches a thick, creamy consistency that easily pulls away from the sides of the pot. This step develops flavor and a luxurious texture.
- Transfer and cool: Carefully pour the cooked polenta into the greased baking pan. Spread it evenly using a rubber spatula, creating a smooth, flat layer. Allow the polenta to cool at room temperature for approximately 30 minutes until fully set. Cooling is essential for firm, sturdy slices that hold together when fried.
- Heat the frying oil: Pour canola oil into a medium pot to a depth of 2–3 inches. Heat over medium-high heat until it reaches 375°F (190°C), using a candy thermometer to check the temperature. Correct oil temperature is crucial to achieve golden, crispy fries without excess oil absorption.
- Cut the polenta sticks: Once the polenta is fully set, loosen it from the pan and transfer it onto a cutting board. Use a sharp knife to cut uniform strips approximately 3 inches long and ½ inch thick. Evenly sized strips cook consistently and maintain the perfect balance of crispy exterior and tender interior.
- Fry the polenta to golden crisp: Carefully lower a few polenta strips at a time into the hot oil using a spider skimmer or slotted spoon. Fry for about 3 minutes, turning every 30 seconds for even browning. Avoid overcrowding the pan, as this reduces oil temperature and can result in soggy fries. Fry in batches, returning the oil to 375°F between each batch.
- Drain and cool slightly: Once the polenta fries are golden and crisp, remove them from the oil with a skimmer and place them on a plate lined with paper towels. This absorbs any excess oil, keeping the fries light, crunchy, and perfectly textured.
- Garnish and serve: Transfer the warm fries to a serving plate. Sprinkle generously with vegan Parmesan and freshly chopped parsley. This final touch enhances both flavor and visual appeal. Serve immediately while hot for the best crispy, tender texture.
Notes
- Always whisk polenta constantly when adding it to boiling water to prevent lumps and achieve a smooth, creamy texture.
- Cooling the polenta completely before slicing is crucial; warm polenta will break apart when cut.
- Use a candy thermometer to maintain oil at 375°F (190°C) for perfectly crisp fries without greasiness.
- Fry in small batches to ensure even browning and prevent the oil temperature from dropping.
- Experiment with herbs and spices in the polenta or as a topping to create personalized flavor variations.
Chef’s Secrets: Tricks For Best Results
Achieving the perfect fried polenta comes down to a few essential techniques.
First, make sure to use coarse or medium-ground polenta for the ideal texture—it holds together better when fried.
Don’t rush the cooling process; firm, fully set polenta slices fry more evenly and retain their shape.
Using a neutral oil like canola is ideal for deep-frying because it tolerates high heat without imparting strong flavors.
Finally, a light dusting of vegan Parmesan and fresh herbs right before serving elevates both the presentation and taste.
Serving Suggestions: Delicious Ways To Enjoy
Fried polenta is incredibly versatile.
Serve it as a side alongside grilled vegetables or a hearty pasta dish for a satisfying meal.
For a fun appetizer, pair the fries with a variety of dipping sauces such as garlic aioli, marinara, or vegan pesto.
You can also enjoy them as a snack with a sprinkle of smoked paprika or chili flakes for a slightly spicy kick.
They’re perfect for brunch platters or even as a unique finger food for gatherings.
Storage Tips: Keeping Polenta Fresh Longer
Leftover fried polenta can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat and restore crispness, place the fries on a baking sheet and bake at 350°F for 10–15 minutes, or use an air fryer for a quicker option.
You can also freeze fried polenta for up to 3 months; simply thaw overnight in the fridge and reheat as above.
For convenience, uncooked polenta slices can be frozen as well, then fried directly from frozen—just extend frying time slightly to ensure thorough cooking.
Frequently Asked Questions
1. Can I use instant polenta instead?
Yes, but instant polenta may cook faster and result in a slightly softer texture. Adjust cooling time to ensure it sets firmly before frying.
2. Can I bake instead of frying?
Absolutely! Arrange polenta strips on a baking sheet, drizzle lightly with olive oil, and bake at 425°F for 15–20 minutes, flipping halfway. The fries will be crisp but slightly less indulgent than deep-fried.
3. How do I make it gluten-free or vegan?
This recipe is naturally gluten-free and vegan as long as you use plant-based cheese alternatives. Check labels to ensure your polenta brand contains no additives.
4. Can I add extra flavor to the polenta?
Definitely! Mix in herbs, nutritional yeast, garlic, or spices while cooking for additional taste. Toppings like paprika, crushed red pepper, or fresh herbs enhance the flavor after frying.
5. What’s the best oil to use for frying?
Use a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil. Avoid olive oil for deep-frying, as it can burn at high temperatures.
