Fried Polenta Cakes
Crispy, golden, and utterly irresistible, these Fried Polenta Cakes are the perfect blend of creamy comfort and savory indulgence. Made by simmering polenta with a rich combination of water, milk, and grated Parmesan cheese, this recipe transforms humble cornmeal into a luxurious, melt-in-your-mouth treat. Once chilled and cut into your desired shapes, the cakes are pan-fried to perfection in olive oil, creating a delightful contrast between their soft interiors and crunchy, golden crusts. Ideal as an appetizer, side dish, or snack, these polenta cakes are versatile and can be served with marinara sauce, aioli, or paired with roasted vegetables and proteins. Garnished with freshly chopped parsley, they bring both flavor and elegance to your table—simple to make, yet gourmet in taste. Key elements like Parmesan, polenta, and crisp frying ensure this recipe is a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 3 cups Water
- 1 cup Milk
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped, optional garnish)
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, combine water, milk, and salt. Bring the mixture to a gentle boil over medium heat.
Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming.
Reduce the heat to low and cook the polenta, stirring frequently, for about 15-20 minutes or until thickened and smooth.
Remove the saucepan from the heat and stir in Parmesan cheese, butter, and black pepper until well combined.
Line a baking dish (8x8-inch recommended) with parchment paper. Pour the cooked polenta into the dish and spread it out evenly with a spatula.
Let the polenta cool to room temperature, then transfer to the refrigerator and chill for at least 1-2 hours, or until firm.
Once the polenta is firm, lift it out of the dish using the parchment paper and cut it into squares, rounds, or desired shapes using a knife or cookie cutter.
Heat olive oil in a large skillet over medium-high heat. Add the polenta cakes in batches, being careful not to overcrowd the pan.
Cook the polenta cakes for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the fried polenta cakes to a plate lined with paper towels to drain excess oil.
Garnish with chopped parsley and serve warm. These polenta cakes pair well with marinara sauce, aioli, or as a side dish to roasted vegetables or protein.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 813 mg | 63% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
