Fried polenta is an Italian recipe made from cornmeal that is also popular in other European and Latin American countries. With the help of that extension, you can find a plethora of polenta recipes as well as an equal number of flavor combinations.
Cornmeal can be included in the cereals category. Cornmeal, like other cereals, contains carbohydrates. Carbohydrates are the fuel that allows the body to function; they serve as the body’s energy reserve, which is used in the event of excessive wear, strenuous physical activity, and so on.
Carbohydrates are not only a source of energy. They are also components of the nervous tissues that comprise neurons. It should be noted that a low-carbohydrate diet causes waste to be released, which can harm the kidneys, heart, and bones. Iodine is one of the minerals found in cornmeal. This mineral is important in the body because it balances thyroid hormones, which are hormones that regulate metabolism and interfere with the functioning of the cardiovascular, muscular, and skeletal systems.
- 100 grams of precooked polenta
- 250 ml of water
- 250 ml milk
- 25 grams of Parmesan cheese
- 25 grams of butter
- Olive oil
- Warm the water and milk in a saucepan. When the first boil has broken, gradually add the polenta in the form of rain. Using a wooden spoon, combine all of the ingredients. Reduce the heat.
- Combine the butter and cheese in a mixing bowl. Then add a pinch of salt and nutmeg to taste. Cook for about 10 minutes, stirring constantly over low heat to prevent it from sticking.
- Place the mixture in a flat container, preferably a square tray that has previously been butter-varnished. Crush with your fingers and flatten to a one-centimeter-wide uniform surface. Allow to cool for at least 30 minutes.
- When the polenta has hardened, cut it into sticks.
- Heat the olive oil in a frying pan. Vegetable oil can also be used. When the oil is hot, fry the sticks one at a time, as the temperature of the oil drops. Remove the canes from the oil when they are golden brown and place them on a plate lined with absorbent paper.
- Serve the fried polenta sticks with grated Parmesan cheese on top.
Despite being an Italian dish, polenta is now consumed in many countries, including Argentina, Brazil, Chile, France, and Switzerland. It can be made in a variety of ways, including fried polenta, baked polenta with cheese, polenta with zucchini, polenta with tuco, and creamy polenta. It is a very varied recipe, and preparing it in each of its presentations will be a one-of-a-kind experience. Here are some suggestions to make your fried polenta extra delicious:
- If you want to boost the flavor of these sticks, replace the water with milk.
- Before frying the sticks, run them through some raw polenta so that it sticks to the outside.
- To prevent the sticks from falling apart, wait until the oil is very hot before submerging them in it to achieve even cooking. Check this by dropping a piece of polenta into the oil; if it produces a lot of bubbles, you are ready to begin frying.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 315Total Fat 26gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 11gCholesterol 54mgSodium 823mgCarbohydrates 13gFiber 1gSugar 0gProtein 9g