PAN FRIED POLENTA SLICES RECIPES

FRIED POLENTA SLICES RECIPE - MARCIA KIESEL | FOOD & WINE

Fried Polenta Slices Recipe - Marcia Kiesel | Food & Wine image

More Amazing Vegetarian Dishes

Provided by Marcia Kiesel

Total Time 40 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 quart water
1 cup polenta
2 tablespoons unsalted butter, plus more for frying
1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
Olive oil for frying

Steps:

Lightly oil a 6-by-10-inch glass or ceramic dish, 3 cups.
Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
Stir in the butter and cheese, season with salt and pepper and, while hot, pour into the dish. Let stand until room temperature and firm, about 30 minutes. Cover with plastic wrap and refrigerate overnight.
Cut the polenta into 1-inch-thick slices. In a large non-stick skillet, melt butter in olive oil. Fry the polenta slices over moderate heat until golden brown and crisp, about 8 minutes per side.

PAN-FRIED POLENTA WITH BRUSCHETTA TOPPING RECIPE | ALLRECIPES

Pan-Fried Polenta with Bruschetta Topping Recipe | Allrecipes image

This yummy pan-fried polenta topped with fresh bruschetta topping makes great summer treat using fresh tomatoes and herbs!

Provided by Michelle

Categories Appetizers and Snacks Bruschetta Recipes

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 slices

Number Of Ingredients 15

Ingredients

cooking spray
2?½ cups water
1 cup cornmeal
? cup diced oil-packed sundried tomatoes
1 teaspoon dried garlic
½ teaspoon ground black pepper
4 medium tomatoes, chopped
½ red onion, minced
4 tablespoons finely chopped fresh basil
3 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
¼ cup olive oil
½ cup grated Parmesan cheese

Steps:

Line a pie pan with aluminum foil and spray with cooking spray.
Bring water to a boil in a pot over high heat. Stir in cornmeal slowly. Add sun-dried tomatoes, garlic, and pepper. Reduce heat to low and let simmer until thick, about 10 minutes. Pour into the prepared pan; smooth out evenly. Chill in the refrigerator for 1 to 2 hours.
Mix tomatoes, onion, basil, garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl. Chill bruschetta until ready to use.
Heat olive oil in a medium frying pan over medium-high heat. Remove polenta from the pie pan and slice into 8 triangles. Brown slices in hot oil until golden, about 6 minutes per side. Drain on paper towels; transfer to a serving plate. Sprinkle with Parmesan cheese and serve with bruschetta topping on each slice.

Nutrition Facts : Calories 219.3 calories, CarbohydrateContent 19.3 g, CholesterolContent 4.4 mg, FatContent 14.4 g, FiberContent 2 g, ProteinContent 4.2 g, SaturatedFatContent 2.6 g, SodiumContent 116.4 mg, SugarContent 2.8 g

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