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Four fried polenta sticks on a plate topped with Parmesan and a lemon wedge on the side.
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5 from 1 vote

Fried Polenta Sticks

Make this using leftover polenta or cook up a pot of polenta expressly for frying these sticks. It will last in the fridge for up to 4 days (before you fry it), so you can make a batch and then serve them a couple of times during the week.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time2 hours
Course: Sides
Cuisine: Italian
Servings: 24 sticks
Calories: 62

Ingredients

For the polenta

  • 1  cup stone-ground cornmeal
  • 1  teaspoon kosher salt, plus more if needed
  • 1 quart water
  • 2  tablespoons (1 oz) unsalted butter
  • About 1/2 cup grated Parmigiano-Reggiano or pecorino cheese, or other cheese of your choice, or more to taste (optional)

For frying

  • Mild vegetable oil or olive oil, for frying
  • 1 garlic clove, smashed (optional)
  • 2 to 3 sprigs fresh thyme or rosemary (optional)

For serving (optional)

US - Metric

Instructions

Make the polenta

  • Put the cornmeal and salt in a large heavy-bottomed pot and slowly whisk in the water. Bring the mixture to a boil over medium-high heat and then adjust the heat so the polenta just barely simmers when covered. Be careful, because the polenta will spit like lava, and it’s just about as hot!
  • Cook over gentle heat, stirring often with a long spoon or stiff silicone spatula, making sure to scrape the bottom of the pot and into the corners. Continue to cook until the cornmeal has fully expanded and doesn’t feel at all crunchy when you take a bite and the polenta pulls away from the sides of the pan, anywhere from 45 minutes to 3 hours, depending on your polenta.
  • Stir in the butter and cheese, if using. Taste, and adjust with more salt if needed.
  • Pour the cooked—but still fluid—polenta onto an oil-rubbed half sheet pan or 9- by 13-inch (23- by 33-cm) baking dish. You want the polenta sticks to be about 1/2 inch (1.25 cm) thick, so choose a pan that suits the amount of polenta you have.
  • Let the polenta cool and firm up, about 25 minutes. When completely set, flip it out onto a cutting board and cut into strips the size of fish sticks, or whatever shape you like.

Prepare your toppings (optional)

  • If using toppings, get them ready before you start to fry.

Fry the polenta

  • Arrange a layer of paper towels on a baking rack, tray, or plate to drain the polenta sticks.
  • Pour 1/4 inch (6 mm) of oil into a wide skillet and heat over medium-high heat. If desired, add the garlic and herbs to the oil as it heats, to flavor the oil. Use a slotted spoon to remove the garlic and herbs before frying the polenta.
  • Working in batches, carefully arrange a single layer of polenta sticks in the pan with enough room in between so you can slip the spatula in. Fry until each side is golden brown and the polenta sticks are heated through, about 4 minutes per side. Don’t try to move the sticks for the first minute of cooking, or they may stick to the pan.
  • Drain for a few seconds on the paper towels, then serve right away, with the topping of your choice and a shower of grated cheese, if desired.

Nutrition

Serving: 1stick | Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 124mg | Fiber: 1g | Sugar: 1g