Pan Fried Polenta Image

Pan Fried Polenta

Mary's Kitchen Crush - "Charity Dinner"

Prep Time
Cook Time


  • 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


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