TABELIAAUTHENTIC RECIPE
Polenta FrittaCrisp Fried Polenta
Soft-cooked polenta is set in a mould, cut into sticks and fried until crisp outside and pleasantly chewy within. An authentic fritto enjoyed with drinks in Veneto bars, flavoured with rosemary and Parmigiano mixed into the polenta.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Polenta cornmealMedium-ground.250 g
- Water1000 ml
- Salt10 g
- RosemaryFinely chop the leaves and mix into the polenta.2 sprigs
- Parmigiano ReggianoGrate and mix into the polenta.40 g
- Peanut oil for fryingHeat to 190°C for frying.600 ml
- Coarse sea salt for finishingSprinkle over immediately after frying.2 g
Method
Cook the polenta and mix in rosemary and cheese
- 1 Finely chop the leaves from 2 rosemary sprigs.
- 2 Put 1000ml water and 10g salt in a heavy pot over high heat.
- 3 Just before boiling, lower the heat and gradually whisk in 250g polenta cornmeal.
- 4 Switch to a wooden spoon and cook over low heat for 30 minutes.
- 5 Turn off the heat and mix in the chopped rosemary and 40g grated Parmigiano.
Ready when
After 30 minutes, proceed when a wooden-spoon trail closes slowly and the rosemary is fragrant.
Caution
Turn off the heat and mix in the chopped rosemary and 40g grated Parmigiano Reggiano.
Set in a mould for at least 2 hours
- 1 Lightly oil a tray about 20×25cm with olive oil.
- 2 Pour in the polenta evenly to a depth of 2cm and level it.
- 3 Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, preferably overnight.
Ready when
After at least 2 hours of chilling, proceed when pressing leaves no indentation. It is firm enough when a knife releases it from the edge.
Caution
Insufficient setting causes it to fall apart when fried; always chill for at least 2 hours.
Cut into sticks
- 1 Remove the polenta from the mould.
- 2 Cut into sticks about 2×8cm.
- 3 Arrange on kitchen paper to remove surface moisture.
Ready when
Proceed when evenly cut and free of excess surface moisture.
Caution
Moisture causes oil to splatter; always dry the surface before frying.
Fry until crisp
- 1 Heat 600ml peanut oil in a pot to 190°C.
- 2 Fry a few polenta sticks at a time for 4–5 minutes.
- 3 Transfer to kitchen paper when golden.
- 4 Sprinkle with 2g coarse salt while freshly fried.
Ready when
After 4–5 minutes, they are ready when evenly golden and the oil bubbles have become smaller and fewer.
Caution
Too many at once lower the oil temperature and make them greasy; fry small batches.
Low oil temperature makes the crust absorb oil and turn heavy; maintain 190°C.
Tips
They are best freshly fried; eat within 5 minutes of finishing.
About this dish
In Venetian bars and market stalls, freshly fried polenta fritta is sold wrapped in newspaper. The crisp exterior gives way to chewy polenta inside: this contrast is the pleasure of fried polenta.
The secret is allowing it to set completely. Freshly cooked soft polenta falls apart if fried. Pour it into a mould and let it firm for at least 2 hours at room temperature, or preferably overnight in the refrigerator, until it can hold its shape in oil. Cooking in rosemary and Parmigiano releases an herbal aroma after frying.
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