Polenta Fritta

Deep fried polenta

Preparation info
  • 4-6

    • Difficulty


Appears in

By Leslie Forbes

Published 1985

  • About

Polenta is a corn meal porridge more popular in the north than in Tuscany. Tuscan cooks tend to prefer it first chilled and then crisply deep fried in small golden wedges under rich game sauces, or to replace toast in antipasti.


  • 7 oz/200 g coarse-grained corn meal
  • salt
  • oil for deep frying


Boil 2 pints of water in a large saucepan, add salt and lower heat. When water is just simmering begin to add cornmeal, pouring in a thin stream, stirring constantly with a wooden spoon to prevent lumps forming. Continue stirring for about 15-20 minutes after all the cornmeal has been added. The polent