PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 cup polenta (cornmeal)
  • 4 cups water
  • 1 teaspoon salt
  • 3 sprigs of fresh rosemary
  • 1/2 cup grated Parmesan cheese (optional, for added flavor)
  • Olive oil for frying

PREPARATION:

  1. In a medium-sized saucepan, bring 4 cups of water to a boil. Add the salt and slowly whisk in the polenta to avoid clumps.
  2. Reduce the heat to low and simmer the polenta, stirring constantly, for about 15-20 minutes or until it becomes thick and smooth.
  3. Stir in the grated Parmesan cheese (if using) to the polenta, making sure everything is well combined.
  4. Pour the cooked polenta into a greased 9×9-inch baking dish or a similar-sized container.
  5. Smooth the top with a spatula to create an even layer. Let it cool and set for at least 1 hour or until it becomes firm.
  6. Once the polenta has set, turn it out onto a cutting board. Cut the polenta into desired shapes – squares, rectangles, or triangles work well for frying.
  7. In a large skillet, heat enough olive oil to cover the bottom of the pan over medium heat.
  8. Add the polenta pieces  and rosemary to the hot oil and fry them in batches until they become golden brown and crispy on each side. This should take about 3-4 minutes per side.
  9. Once fried, remove the polenta pieces from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
  10. Serve the Fried Polenta with Rosemary immediately as a tasty appetizer, side dish, or snack. It pairs wonderfully with Stefano’s marinara sauce, pesto, gorgonzola cheese or a dipping sauce of your choice.