Pan Fried Polenta

Name: Pan Fried Polenta
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 4
Ingredients: 3-½ cups (830ml) vegetable broth; 2 cloves garlic, very finely minced; ¾ teaspoon (8g) kosher salt; ¼ teaspoon (1g) freshly ground black pepper; 1 cup (120g) cornmeal; ½ cup (125g) grated parmesan; 2 tablespoons (10g) finely chopped parsley; Olive oil, for pan frying

Mary's Kitchen Crush - "Charity Dinner"

Prep Time
(minutes)

135

Cook Time
(minutes)

Servings

Mary's Kitchen Crush/Pan Fried Polenta

Ingredients

3-½ cups (830ml) vegetable broth
2 cloves garlic, very finely minced
¾ teaspoon (8g) kosher salt
¼ teaspoon (1g) freshly ground black pepper
1 cup (120g) cornmeal
½ cup (125g) grated parmesan
2 tablespoons (10g) finely chopped parsley
Olive oil, for pan frying

Steps

Spray a 9-inch (23cm) square pan with cooking spray; set aside.
Bring broth to a boil in a medium saucepan over high heat. Add garlic, salt and pepper.
Slowly whisk in cornmeal. Cover and reduce heat to low. Simmer until thickened, about 8 to 10 minutes.
Remove polenta from heat and whisk in parmesan and parsley.
Pour polenta into prepared pan, spreading evenly. Refrigerate 2 to 3 hours until firm enough to cut. Slice polenta into 4 equal squares then cut each square into 2 triangles.
Heat a large non-stick skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Fry the polenta triangles until golden brown and crisp, about 4 minutes, flipping halfway.