Fried Polenta with Marinara Sauce
Deliciously crispy fried polenta served with a rich and tangy marinara sauce, perfect for family gatherings or cozy evenings at home.
Ingredients
For the Polenta
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 3 tablespoons olive oil for frying
For the Marinara Sauce
- 2 cups marinara sauce store-bought or homemade
For Topping
- to taste Grated Parmesan cheese optional
Instructions
Preparation
- In a medium saucepan, bring 4 cups of water to a boil. Add the salt.
- Gradually whisk in the polenta, stirring continuously to avoid lumps.
- Reduce heat to low and cook for about 30 minutes, stirring frequently until it thickens and pulls away from the sides of the pan.
Setting and Chilling
- Pour the cooked polenta into a greased baking dish or a shallow plate, smoothing the top with a spatula.
- Allow it to cool to room temperature, then cover with plastic wrap and refrigerate for at least 30 minutes or until completely set.
Frying
- After chilling, turn the polenta out onto a cutting board and slice it into wedges or squares.
- In a large non-stick skillet, heat olive oil over medium heat.
- Once the oil is hot, carefully add the polenta slices and fry them for about 3-4 minutes on each side until they are golden and crispy.
Serving
- Heat the marinara sauce in a separate pot or microwave.
- Serve the crispy polenta hot topped with marinara sauce and a sprinkle of grated Parmesan cheese if desired.
Notes
For a vegan option, omit the Parmesan cheese or use a dairy-free alternative. Store leftover polenta in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat by pan-frying or microwaving.