Fried Polenta

Several pieces of fried polenta on top of a paper towel on a white plate. Behind it is part of a glass jar filled with Rosemary oil.

5 from 2 reviews

This fried polenta has a satisfying crunchy texture with a soft, creamy inside. It's an incredibly versatile side dish and also tastes amazing as an appetizer. Even if you aren't a huge polenta fan, I'm positive you'll love these chewy and crispy polenta strips!



2 cups Polenta Flour (pre cooked yellow corn flour)

2 cups Vegetable Broth

1 tbsp. Olive Oil

Salt and Pepper

Oil for frying


  1. Cook the polenta flour, vegetable broth, olive oil, salt and pepper at low to medium heat in a pot. Cook for around 10 minutes, or until it is thick and it starts separating from the pot.
  2. Line a baking sheet with baking paper and transfer the mixture. Refrigerate for around 2 hours or until hard (alternatively you can bake it for 20 minutes at 425°F (220ºC) so it hardens faster).
  3. Cut it in strips (a bit larger than french fries).
  4. Deep fry at 350°F (180ºC) for around 5 minutes, or until golden brown.
  5. Remove excess heat with paper towels.
  6. Serve with rosemary oil and fresh rosemary.


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