Polenta frita or crunchy fried polenta crisps: a surprising finger food appetizer or a creative alternative for fries… You decide how you want to serve them!
Polenta frita!
Do you like polenta?
You are most certainly familiar with polenta, right?
Italian cornmeal you have to boil in hot water.
It kind of looks like grits, but it is not as coarse as grits.
I once made shrimp and grits, but with polenta because I can’t find grits here.
Grits & Polenta
One day I served polenta for dinner and my husband’s adult kids first thought it was potato mash.
Until they tasted it, which wasn’t a huge success.
So what to do with leftover cooked polenta?
Make fried polenta!
Serve these deliciously crunchy fried polenta crisps as an appetizer when you are throwing your next dinner party and you will surprise everyone when you tell them what it actually is!
They don’t only look good (look at that lovely golden color) but they taste great as well!
What a lovely crunch these fried polenta crisps have!
Fried Polenta Crisps Appetizer
So what do these polenta crisps taste like?
The hubs immediately said: cornflakes!
Sprinkle the sliced polenta with whatever spices you want to add some extra flavor: smoked paprika, coarse salt, dried thyme, curry powder or garam masala.
Or leave them the way they are and serve the crisps with a bowl of freshly homemade basil pesto or another creamy dipping sauce!
Thin Slices
Make sure to slice the cooled polenta as thin as possible.
The thin ones will crisp up nicely and stay crisp, thicker slices will become soggy again after baking them.
These fried polenta crisps not only serve as an appetizer. I once made them as an alternative side dish for fries, for a steak dinner.
You should try them, you’ll be truly surprised…
Do you need a dinner idea with creamy polenta?
Then also check out my buttery polenta with mushroom ragu!
Enjoy!
Fried Polenta Crisps Recipe
Polenta frita or crunchy fried polenta crisps: surprising finger food appetizer or creative alternative for fries... you decide!
- 3 oz polenta cornmeal (70 g)
- 1 ¼ vegetable stock (300 ml)
- 1 tbsp unsalted butter
- garlic powder
- pepper
- salt
-
Pour the stock in a saucepan and place it over high heat until boiling. Then add the polenta cornmeal. Season with pepper and salt to taste. Stir for 2 minutes until the polenta starts to thicken.
-
Then turn the heat very low and cover the pan. Cook the polenta for 25 minutes. Stir regularly, make sure it doesn't burn. In the end stir in the butter. Season with extra pepper.
-
Take the pan off the heat and pour the cooked polenta in a glass or ceramic dish. Mine was round but you can choose whatever shape you want. Cover the surface of the polenta with some plastic wrap to keep it from drying out.
-
Let the polenta cool in the fridge for at least 5 hours. Then remove the polenta from its ramekin and slice it into chunks.
-
Slice the chunks as thin as possible. This is a bit tricky. Make the slices evenly thin, thicker slices will have to grill longer. Thin crisps will stay crisp for much longer. Place the slices of polenta onto an oven rack covered with baking paper. Do this in batches if necessary. Sprinkle the polenta with pepper, salt, paprika… or any type of seasoning you prefer.
-
Grill the polenta crisps for 13 to 15 minutes until very crisp. Don’t let them burn. Transfer the crisps onto a plate. Serve within 24 hours to keep them crisp.
What is polenta exactly?
Polenta is a traditional Italian dish made from boiled cornmeal.
It is a staple food in northern Italy and is often served as a side dish or as a base for other dishes. Polenta is typically made by boiling water or broth and gradually stirring in cornmeal until it thickens and forms a creamy, porridge-like consistency.
It can be served hot and soft, or allowed to cool and then sliced and grilled or fried polenta.
Polenta can be flavored with a variety of ingredients such as cheese, butter, herbs, and spices, depending on the desired taste and texture. It can also be used as a base for other dishes, such as stews, braises, or sauces.
In recent years, polenta has gained popularity outside of Italy and is now commonly served in many other countries, often as a gluten-free alternative to pasta, potatoes or rice.
What is the difference between grits and polenta?
Overall, grits and polenta are similar in many ways and can often be used interchangeably in recipes.
However the differences in corn variety, texture, culinary tradition and serving style can affect the taste and presentation of the finished dish.
Grits and polenta are both made from boiled cornmeal and share many similarities, but there are quite a few key differences between them.
Corn varieties
Grits are typically made from hominy, which is a type of dried corn that has had the hull and germ removed by soaking the kernels in an alkali solution (such as lye).
Polenta is made from a variety of corn that has not undergone this process.
Consistency
While both grits and polenta are made by slowly cooking cornmeal in liquid until it thickens, the consistency of the finished dish can differ.
Grits are often creamier and smoother in texture, while polenta can be more grainy and coarse.
Culinary tradition
Grits are most commonly associated with Southern cuisine in the United States, while polenta is a traditional dish in northern Italy.
Both dishes have become popular in other regions and are often served as a side dish.
Serving style
Grits are typically served for breakfast and can be sweet or savory.
They are often topped with butter, cheese or bacon.
Polenta is more commonly served as a savory dish and can be sliced and grilled, topped with sauce or used as a base for stews or casseroles.
