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A large white plate of fried polenta with tomatoes, balsamic, and cheese.
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Fried Polenta with Cherry Tomato Salsa

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.
Course Appetizer
Cuisine Italian
Keyword crispy polenta, fried polenta, fried polenta cakes, fried polenta recipe, fried polenta recipes, fried polenta recipes italian, fried polenta slices, frying polenta, how to fry polenta, pan fried polenta, pan fried polenta cakes, pan fried polenta recipe, polenta cakes recipe, polenta fried, polenta pan fried, polenta recipe fried
Prep Time 10 minutes
Cook Time 30 minutes
Polenta Setting Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Calories 147kcal
Author Nichole Bryant

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.
  1. Chill cooled polenta for 1-2 hours in the refrigerator or until firm and easy to cut before frying.

Nutrition

Calories: 147kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 139mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg