📋 Italian Crispy Pan Fried Polenta With Taleggio And Truffle Sauce

📋 Italian Crispy Pan Fried Polenta With Taleggio And Truffle Sauce

Fried polenta is a traditional side dish popular in Northern Italy made with leftover polenta. Crispy outside and creamy inside, it is an easy gluten-free replacement for the pasta to serve with rich meat or vegetable stew or ragu. Traditionally, it is often served with abundant cheese and mushrooms.

Course Side Dishes

Cuisine Italian

Diet Gluten Free, Vegetarian

Keyword crispy polenta, fried polenta, pan-fried polenta

Prep Time 10

Cook Time 1 15

Resting time 1

Total Time 2 25

Servings people

Calories 234kcal

Author Laura Tobin

Equipment

Ingredients

Make the polenta

2 cup Polenta Taragna
4 cup water
½ tablespoon salt
2 lb Polenta pronta shortcut alternative
1 tablespoon olive oil
1 tablespoon butter
freshly grated Parmesan to sprinkle on top

Taleggio truffle sauce

10 oz Taleggio cheese
¼ cup milk
1 tablespoon truffle butter

US Customary - Metric

Instructions

Make the polenta

Combine water and salt in a large, heavy-bottomed pot or cauldron (at least 4-quart capacity). Bring to a rolling boil over high heat. Using a heavy-bottomed pot helps prevent scorching.
4 cup water, ½ tablespoon salt
Reduce the heat to medium-low. Slowly pour the Polenta Taragna into the boiling water in a thin, steady stream while constantly whisking with a sturdy wooden spoon or a heat-resistant silicone spatula. Whisking continuously during this step is crucial to prevent lumps from forming.
2 cup Polenta Taragna
Continue to cook the polenta over medium-low heat, stirring constantly and vigorously, for 50-60 minutes. Scrape the bottom and sides of the pot frequently to prevent sticking. The polenta is done when it pulls away cleanly from the sides of the pot and is very thick (it will stay attached when you lift the spoon). You may need to reduce the heat slightly if the polenta begins to sputter aggressively.
Lightly grease a large baking sheet (approximately 13x18 inches) or a large wooden cutting board with olive oil. Alternatively, line the baking sheet with parchment paper and lightly grease the parchment paper. This will prevent the polenta from sticking.
Using a lightly oiled spatula or the back of a spoon, spread the poured polenta into an even layer, about ½ inch thick.
Allow the polenta to cool completely and become firm. This will take at least 1 hour at room temperature, or you can speed up the process by refrigerating it (covered) for 30-45 minutes. The polenta must be completely firm before cutting and frying.

Frying the polenta or polenta pronta

Once the polenta is completely firm, use a sharp knife (a slightly damp knife can help prevent sticking) to cut it into rectangular sticks, approximately 3 inches long by 1.5 inches wide (or your desired size). (3'X1.5' - 8cm X 4cm)
Combine olive oil and butter in a large, heavy-bottomed skillet (cast iron is ideal) and heat over medium heat. The oil and butter combination provides flavor and a higher smoke point.
1 tablespoon olive oil, 1 tablespoon butter
Carefully place the polenta sticks in the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary. Fry for 4-5 minutes, or until golden brown and crispy on the first side.
Carefully flip the polenta sticks using a spatula. Fry for another 4-5 minutes, or until the second side is also golden brown and crispy. Adjust the heat as needed to prevent burning.
Remove the fried polenta sticks from the skillet and place them on a serving plate, preferably lined with paper towels to absorb any excess oil.
Immediately sprinkle the hot, fried polenta with freshly grated Parmesan cheese and serve.
freshly grated Parmesan

Video

Notes

As a shortcut, you can either buy instant polenta which needs only 15 minutes to make, or the already made tube polenta
If you want to make it perfectly flat cover it with parchment paper and roll it with a rolling pin.
I like to fry the polenta with a mix of olive oil and butter as they give more flavor. If you prefer you can use only one or the other or use vegetable oil for a milder flavor.

Storage

You can store fried polenta in the fridge for up to 3 days and seal it into an airtight container as it tends to dry out.

You can heat it in the oven before serving it to make it crispy again.

Polenta is not suitable for the freezer as it retains too much water.

Nutrition