In Italy, polenta is a beloved side dish that can be prepared in various forms. One crowd-pleasing rendition is Italian fried crispy polenta. It has a delightful crunch on the outside, while remaining soft and creamy on the inside
Prepare all ingredients according to the list above and read through the recipe before starting
Heat a casserole and add (i)
1000 ml water
Add (i)
0,5 tablespoon salt
Add (i) slowly when whisking constantly
250 g polenta
Reduce the heat to low
Simmer for 5 minutes (timer), stirring often
Simmer gently on low heat with the lid on for 35 minutes (timer), stirring now and then
Adjust with some more liquid if too thick
Prepare an ovenproof dish and brush it with oil
Add the polenta in a 2 centimeter layer
Put in the fridge for minimum 2 hours or until the next day
Cut it into smaller pieces to your liking
Heat a frying pan on high heat
Add (i)
1 teaspoon sunflower oil
Add the polenta pieces and fry for 2-5 minutes, on both sides, until golden
Serve
Notes
Use a wooden spoon to stir and be careful not to scrape the bottom of the casseroleIf difficult to flatten the polenta pieces when adding it to the ovenproof dish, use a piece of baking paper on top. Remember to remove it again when done
My notes
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1000 ml water
0,5 tablespoon salt - to your taste
250 g polenta
1 teaspoon sunflower oil