Fried polenta is a creamy and comforting vegetarian dish that’s perfect for dinner or serving as an appetizer. Hot polenta cakes are topped with colorful fresh cherry tomato salsa and can be made into any size or shape.
Table of contents
Polenta is pan-fried until crispy, golden brown, and perfectly complemented with homemade tomato salsa with basil and balsamic vinegar. The salsa uses easy-to-find ingredients that you can pick up at any grocery store or purchase seasonally at a farmer’s market or produce stand.
Fried polenta cakes are filling, easy to make, and allergen-friendly. Corn is the only ingredient in polenta, so this recipe is gluten-free and vegetarian! You’ll love how the flavors of polenta blend with any savory dinner like Grilled Blackened Salmon with Shrimp or vegetarian Grilled Chipotle Cauliflower Steaks with Lime Yogurt.
What is Fried Polenta?
Polenta is a creamy and savory cooked cornmeal dish that is similar to grits. Polenta is naturally gluten-free and is a wonderful allergen-friendly alternative to pasta or other gluten-containing starches.
Fried polenta is made with cooked polenta that is cut into strips or made into cakes and then pan-fried in hot oil. Fried polenta is often called polenta cakes because of the cake-like shape of the polenta. Pan-fried polenta cakes are a yummy side dish, or appetizer, or can be served as a main dish for a vegetarian meal.
Why You'll Love This Fried Polenta Recipe
- Crispy: You’ll love the flavor and texture that pan frying brings to golden crispy polenta. The crispy outer of the polenta cakes seals in the warm and savory inside for a delightful crunch.
- Cheesy: Parmesan cheese gives these cheesy polenta cakes a delightful taste that is satisfying and pairs well with fresh salsa. Extra cheese tops off the salsa for Parmesan in every bite.
- Versatile: This pan-fried polenta recipe complements a variety of meals or is the perfect addition to an appetizer board. Polenta flavors meld well with savory, hearty, or earthy flavors and this dish is vegetarian and easy to make vegan.
- Simple: Polenta is so easy to cook and there’s no need to be intimidated by frying. I love how beautiful this polenta cakes recipe is to serve, yet every step is uncomplicated and uses common kitchen tools.
Ingredients
Fried Polenta Cake Ingredients
- Water: Heavily salted water for cooking the polenta.
- Polenta: Yellow corn polenta is coarsely ground cornmeal that cooks up into a thick base for the cakes. Some brands of this ingredient may also say “corn grits” or “coarse ground cornmeal” on the packaging.
- Plant Milk: Plant-based milk adds a creamy texture to the polenta as it cooks. I like cashew milk for this recipe, but any plant milk will work.
- Parmesan Cheese: Finely grated Parmesan blends deliciously into cooked polenta for additional creaminess.
Cherry Tomato Salsa Ingredients
- Cherry Tomatoes: Slightly sweet and summery flavors of cherry tomatoes are the perfect polenta topper, quartered.
- Basil: Chiffonade or finely cut fresh basil works best.
- Balsamic Vinegar: Enhances the flavors of the tomatoes and basil.
- Olive Oil: Compliments vinegar for a light and refreshing dressing for the tomatoes.
- Pine Nuts: Add a little crunchy and nutty flavor to the salsa, toasted, optional.
- Salt and Pepper: Add to taste.
Substitutions
- Milk: 2% or whole dairy milk can substitute for the plant milk, adding an additional creaminess to the polenta.
- Vegetable Broth: Use vegetable broth in place of the salted water when cooking the polenta.
- Grape Tomatoes: Grape tomatoes are a great substitution for cherry tomatoes if you have them on hand or can’t find cherry tomatoes.
- Avocado Oil or Butter: Polenta can be fried in olive oil, avocado oil, butter, or your favorite variety of frying oil. If you prefer a slightly buttery flavor, fry in a mix of half oil and half butter.
How to Make Fried Polenta
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
How to Make the Cherry Tomato Salsa
Step 1: Combine all ingredients for the cherry tomato salsa in a bowl.
Step 2: Set aside to let the flavors combine.
How to Make the Polenta
Step 1: In a medium saucepan, boil the water. Make sure it is salted and tastes like the sea.
Step 2: Slowly pour in the polenta while whisking constantly. Stir in the plant milk. Reduce heat to low and cook covered for 15 minutes, or according to package instructions. Polenta should be thick and pull away from the side of the pan when stirred.
Step 3: Stir the parmesan cheese into the polenta. Pour the mixture onto an oiled baking dish or line the baking dish with parchment.
Step 4: Smooth into an even layer and let cool in the fridge until it's set enough to slice.
How to Fry the Polenta Cakes
Step 1: Cut the polenta into desired shapes.
Step 2: Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
Step 3: Once the oil is hot, add the polenta and fry until golden brown on both sides.
Step 4: Top fried polenta with the cherry tomato salsa, additional basil, parmesan cheese, and balsamic glaze, if desired.
Recipe Pro-Tips
- Cool Polenta Completely: Polenta will firm up when it is cooled for easier cutting and cakes that hold their shape. Cool in the refrigerator for 2 hours or until you are ready to fry.
- Cut polenta into shapes using a biscuit cutter, cookie cutter, pizza roller, or knife. Try round, square, triangle, or rectangular shapes to fit your meal! Make larger pan-fried polenta cakes for a main dish or small sticks as an appetizer.
- Make Cakes Similarly Sized: Frying polenta that is cut into uniformly cut portions will brown at the same rate and are visually pleasing when served.
- Cook Polenta Cakes In Batches: Polenta cakes cook the best if they have room for the oil to coat the sides and are not touching. For crispy polenta, cook in batches and then move to a wire cooling rack. Keep fried polenta warm by placing the wire rack on a baking sheet in a 200°F oven while you fry additional batches.
- Use Leftover Polenta: If you’re wondering what to do with leftover polenta, this is the recipe for you! If you’ve served polenta as a side dish, spread it in a greased baking pan and refrigerate for up to 3 days. Cut and fry according to the recipe.
Recipe Variations
- Fresh Herbs: Stir your favorite fresh herbs into the cooked polenta before chilling. Basil, dill, thyme, and oregano are all great options that add flavor and color.
- Extra Cheesy: Mix an additional ½ cup of parmesan, asiago, or cheddar cheese into the cooked polenta.
- Cucumber: Add one small diced cucumber to the cherry tomato salsa for additional color and crunch.
Serving Suggestions
Polenta is one of the most versatile foods because the flavors blend well with savory meats or stews or add a refreshing mellower contrast when served with a spicy main course. Polenta pairs well with seafood too.
For a twist on a brunch favorite of shrimp and grits, try fried polenta with Sweet and Sour Pineapple Shrimp Bowls. You can also serve fried polenta for breakfast as a vegetarian option with scrambled eggs, vegan sausage, or fresh fruit.
Dietary Adaptations
This recipe is naturally vegetarian and gluten-free. To make dairy-free or vegan fried polenta, make sure to use plant milk and either omit the parmesan cheese or use vegan parmesan cheese.
Storage Directions
- Refrigeration: Fried polenta leftovers keep covered in an airtight container in the refrigerator for 3 days. They do not freeze well. Store tomato salsa separately.
- Reheating: Reheat the polenta in a greased pan for 2-3 minutes per side or until warmed through.
Recipe FAQs
Cornmeal and polenta are both forms of ground corn. Although the ingredient in both ingredients is corn, cornmeal is usually more finely ground than products sold with the name “polenta.” When comparing the two, polenta is more coarse and will cook into a thicker porridge-like consistency.
For polenta that doesn't stick to the pan, preheat oil and use cast iron, non-stick, or copper pan. Adding polenta to oil before it is hot enough or turning it over too soon may cause sticking. If you have a cooking thermometer, heat oil to 350°F. Cook the polenta for 3-4 minutes or until golden brown before turning.
Tools Needed to Make This Recipe
- Cutting Board
- Knife
- Mixing Bowl
- Large Saucepan
- Measuring Cups and Spoons
- Whisk
- Baking Dish
- Parchment Paper (optional)
- Biscuit Cutter or Cookie Cutter (optional)
More Side Recipes
- Light & Herbed Potato Salad
- Savory Glazed Carrots with Carrot Top Pesto
- Creamy Cilantro & Corn Pasta Salad
- Roasted Garlic Vegan Mashed Potatoes and Red Wine Gravy
- Baked Butternut Mac and ‘Cheese’ with Crispy Sage Topping
Thank you for making Fried Polenta with Cherry Tomato Salsa! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe
Fried Polenta with Cherry Tomato Salsa
Ingredients
Tomato Cherry Salsa
- 1 pint cherry tomatoes quartered
- ¼ cup basil chiffonade or chopped
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoon pine nuts toasted (optional)
- salt and pepper to taste
Fried Polenta
- 2 cups water
- sea salt
- 1 cup polenta
- 1 cup plant milk or dairy milk
- ½ cup finely grated parmesan cheese
To Serve
- Basil, Grated Parmesan Cheese, and Balsamic Glaze To serve (optional)
Instructions
- In a large mixing bowl, gently stir together all of the ingredients for the cherry tomato salsa. Set it aside to let the flavors combine.
- Add the water to a medium sauce pan. Stir in salt until the water tastes like the sea. Bring the water to a boil over high heat.
- Reduce the heat to medium-high. Slowly pour the polenta into the simmering water, whisking constantly. Stir in the milk. Reduce the heat to low and cook the polenta for 15 minutes, or according to the package instructions, stirring often, or until the polenta is thickened and pulls away from the side of the pan when stirred.
- Remove the pan from the heat. Stir in the parmesan cheese until combined. Pour the mixture onto an oiled rimmed baking sheet or 8 x 10-inch baking pan. Smooth it into an even layer about about ½-inch thick.
- Cool the polenta in the refrigerator until it's set enough to slice, or for about 1-2 hours.
- Cut the polenta into your desired shapes. Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet. Once the oil is hot enough to sputter when flicked with a drop of water (if using a cooking thermometer, this will be around 350℉), add the polenta and fry until golden brown, or for about 3-4 minutes. Flip the polenta and cook until the polenta is golden brown on the second side, or for another 3-4 minutes.
- Remove the polenta from the skillet. Drain on paper towels if desired. Serve the polenta hot with the cherry tomato salsa, additional basil, parmesan cheese, and balsamic glaze, if desired.
Notes
- Refrigeration: Fried polenta leftovers keep covered in an airtight container in the refrigerator for 3 days. They do not freeze well. Store tomato salsa separately.
- Reheating: Reheat polenta in a greased pan for 2-3 minutes per side or until warmed through.
- Chill cooled polenta for 1-2 hours in the refrigerator or until firm and easy to cut before frying.
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