I adore polenta! I like it soft and silky, topped with a succulent pork ragu. I like it wedged and crispy, for dipping in a flavorful soup or chili. Here’s a tutorial of how you make this delicious corn meal mush into crispy wedges.
Crispy-Edged Polenta Wedges
- 2 1/4 cup water
- 1 tbsp kosher salt
- 1 tbsp butter, salted
- 1 tbsp Parmesan cheese, grated
- 1 cup instant polenta
- 2 tbsp olive oil
In a medium sized saucepan, bring water and salt to a boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture is very thick, about 3 minutes. It will bubble like the Dickens, so stir like mad and be careful none of it lands on exposed skin!
In the last 30 seconds, stir in butter and parmesan.
Pour into a dish coated with cooking spray, allow to cool to room temperature. Cover with plastic wrap and refrigerate.
When you’re ready to eat, slice into 12 triangles.
In a large non-stick skillet, add olive oil and heat over medium-high heat until the oil shimmers.
Add slices of polenta and fry until golden brown on each side, flipping once. Serve hot.