A delicious dish from Giada De Laurentiis is this Crispy Fried Polenta that you can enjoy as a warm, crispy snack or side, made with hot polenta, grated Parmesan, olive oil, salt, and marinara sauce. This golden and crunchy Crispy Polenta recipe is perfect as an appetizer or side dish and takes about 153 minutes to make, serving up to 4 people.

Giada Fried Polenta Ingredients

• 1 teaspoon of olive oil
• ½ cup of olive oil
• 3 cups of freshly made hot Basic Polenta
• ¼ cup of freshly grated Parmesan cheese
• 2 teaspoons of salt
• 1 cup of marinara sauce

How To Make Giada Fried Polenta

1. Prepare the Polenta Base: Coat an 11×7-inch baking dish with 1 teaspoon of olive oil, ensuring the surface is fully covered to prevent sticking. Spread the hot polenta evenly to a thickness of ¾ inch and refrigerate for about 2 hours or until cold and firm.
2. Preheat Your Oven: Once the polenta is firm and chilled, preheat your oven to 250°F to keep the fried polenta warm after cooking each batch.
3. Cut the Polenta: Carefully remove the cold polenta from the dish and cut it into 2×1-inch pieces. This size is ideal for getting a crispy exterior while keeping the inside creamy.
4. Fry the Polenta: In a large, heavy skillet, heat ½ cup of olive oil over medium-high heat until shimmering. Fry the polenta pieces in small batches, cooking each side for about 3 minutes or until golden brown and crispy.
5. Drain and Keep Warm: Using tongs, transfer the golden polenta pieces onto paper towels to drain the excess oil. Once drained, place the pieces on a baking sheet and keep them warm in the preheated oven.
6. Serve: Place the crispy polenta on a serving platter. Sprinkle with freshly grated Parmesan cheese and a pinch of salt. Serve alongside a warm marinara sauce for dipping, ensuring everything is still fresh and hot.

Recipe Tips

• Add extra crunch: If you want even crispier polenta, coat each piece with a light layer of breadcrumbs before frying. This will add more texture and a golden brown color.
• Try different cheeses: You can substitute Parmesan with Pecorino Romano or even a sharp Cheddar for a slightly different flavor profile. Just make sure the cheese melts well for best results.
• Use flavored oil: Infuse your olive oil with garlic or rosemary while heating it in the skillet. This adds a subtle but noticeable flavor to the fried polenta pieces without extra effort.
• Freeze for later: If you don’t plan to serve all the fried polenta, freeze the cooked pieces in an airtight container. When you’re ready to eat them, just reheat them in the oven.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Goat Cheese Toasts
• Giada Crab Arancini
• Giada Spicy Calabrian Shrimp