Crispy-Edged Polenta Wedges

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.

20160126_185351 (1)Crispy-Edged Polenta Wedges

20160126_062922 (1)

  • 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

Directions

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.

20160126_183856 (1)Add slices of polenta and fry until golden brown on each side, flipping once. Serve hot.

20160126_185406 (1)I had mine with homemade tomato soup and it was SO GOOD. Do you love polenta? What’s your favorite way to eat it? Let me know in the comments!
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4 comments

  1. Oh yum . . . . this looks fantastic. I ate polenta as a child, fried with syrup on top – just like pancakes. And
    by the way, I just had more of your Honey Blackberry Brandy jam on toast this afternoon when I wanted a
    little something to go with my afternoon coffee. You could sell that stuff. It’s that good. I’d be your first
    customer. All jams should be made that way for those of us who don’t want everything dowsed with sugar.
    That way you really get to taste the berries. Yum again.

    Liked by 1 person

    • That sounds awesome, the maple syrup! It’s not polenta but I like to make corn pancakes with sliced canned peaches cooked inside then reduce the syrup to use as a topping. Mmm. And I’m so glad you love the jam! I won’t be making more until July – blueberry season! 🙂

      Like

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