Fried Polenta Cakes

Crispy fried polenta cakes with a wonderfully soft inside. Flavor the polenta with chicken stock and fresh herbs and make it smooth with heavy cream and butter. Serve with roasted red pepper relish or marinara sauce.

5 from 2 votes

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Prep Time: 5

Cook Time: 45

Total Time: 1 50

Servings: servings

Calories: 466kcal

Author: Milena Perrine

Ingredients

2 cups chicken stock
1 cup heavy cream
1 ½ cups coarse ground yellow cornmeal*
1-2 cups water as needed, depending on cornmeal grind
2 tablespoon butter
2 tablespoon finely chopped chives or other fresh herb like Italian parsley or garlic chives**
salt and pepper to taste, as needed
cooking oil as needed to fry the polenta cakes

Instructions

Grease a baking dish or sheet pan roughly measuring 11x7 and set aside.
In a large pan bring the stock, heavy cream and one cup of water to a boil.
Gradually add the polenta while constanlty stirring/whisking so that it does not clump. Reduce the heat to low and continue to stir.*** Add a bit of the remaining one cup of water as needed to thin out the polenta.
Once the polenta has thickened**** and become smooth (not visibly gritty) turn off the heat and fold in the butter and chives. Taste and season with salt and pepper as needed.
Transfer the polenta to the greased baking dish and spread it evenly. Once completely cooled down cover with plastic and refrigerate for 2 hours to overnight to set.
Cut the set polenta into desired shape. Pat dry with paper towel if needed. Over medium-high heat enough oil in a skillet to come up about ¾ inches. Heat to 350 F and maintain the temperature. Fry the polenta cakes three pieces at a time for about 2-3 minutes per side, until golden and crispy on each side. Remove and drain over paper towel lined plate. (If desired keep warm in a pre-heated 200 F oven).
Serve with roasted red pepper relish or warm marinara sauce.

Notes

For detailed tips and other relevant information be sure to read the body of the post.

*Polenta is made with coarse ground yellow cornmeal usually labeled as polenta cornmeal. Do not use fine ground white cornmeal - it is typically for grits.

**You can also use grated parmesan instead of herbs.

***Polenta is notorious for bubbling over or sticking to the bottom of the pan so be sure to keep a close eye on it and to continue stirring. Do not leave it unattended.

***The perfect texture has the consistency of cake batter.

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