Crispy Fried Polenta Cakes (2024)

Published: Apr 11, 2023 · Modified: Sep 6, 2023 by Amanda · This post may contain affiliate links · This blog generates income via ads

Crispy fried polenta cakes are a savory dish made from cooked polenta, fried until crispy on the outside and soft and creamy on the inside. Finished off with a rich tomato bacon jam, they make a great appetizer or side dish!

This post was originally published in July 2021 and has been updated for content.

Fried polenta cakes are a popular dish in Italian cuisine. They are also sometimes known as polenta fritta or crostini di polenta. They are a delicious way to enjoy polenta and can be a great alternative to traditional fried food. It's also a great way to use up leftover polenta!

This simple recipe takes a bit of time and attentiveness, like risotto. The end result is very much worth the work!

These crispy polenta cakes would be a great idea for a dinner party or special occasion. Serve them alongside Italian steaks, roasted chicken, or salmon.

🌽 What is Polenta?

Traditional polenta is a classic dish that originated in Northern Italy. It has been a staple food in this region for centuries, dating back to the Roman Empire.

Polenta is from coarsely ground yellow cornmeal that is cooked with water or broth until it becomes a thick, creamy porridge. It was considered a food for the poor and was often eaten as a substitute for bread or pasta. Over time it has become a popular dish in Italian cuisine all over the world. Just like my creamy polenta with parmesan recipe!

🧀 Ingredient notes

See Also

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• Polenta - I recommend using coarse ground cornmeal for this fried polenta recipe. It gives the cooked polenta a nice creamy texture without being overly mushy. Some stores will have coarsely ground cornmeal labeled as polenta. That is fine to use as well. If fine or medium ground is the only kind available, it will still work. Just keep an eye on the texture, as cooking times may be less.
• Broth - Using chicken stock or broth when cooking the cornmeal adds a delicious depth of flavor to the polenta. Water can be a substitute if needed, but will provide a less flavorful end result.
• Cheese - A hard, salty cheese adds a sharp cheesy bite that pairs well with the rich flavor of the creamy polenta. Parmesan, asiago, or pecorino romano cheeses are all great options.

📋 Substitutions and variations

• Vegetarian - Use vegetable broth and omit the savory bacon jam for a vegetarian version.
• Shapes - Cut the polenta into any shape and size that you want. Be careful not to cut the pieces too large or they will be difficult to work with. Small or medium sized squares or circles work great. Cut into small rectangles to create crispy polenta fries.
• Toppings - Serve the pan fried polenta with different toppings. Italian gravy, pesto, sautéed mushrooms, caramelized onions, roasted tomatoes, or shrimp are great options.
• Small batch - Cut the recipe in half and pour into an 8x8 baking dish instead.
• Thinner cakes - These polenta cakes will be about 2 inches in thickness. For thinner cakes, spread the polenta onto a baking sheet or split into two 9x13 inch baking dishes.

🔪 Step by step instructions

First, heat the chicken stock or broth over medium-high heat in a large pot or dutch oven until it boils. Slowly pour in the cornmeal while whisking continuously until it starts to thicken.

Reduce the heat to low and let the polenta cook for 45 minutes, whisking every 1-2 minutes. Remove the polenta from the heat and whisk in the parmesan cheese, black pepper, and kosher salt.

Pour the hot polenta into a greased 9x13 baking dish. Use a rubber spatula or wooden spoon to smooth it into an even layer.

Place a layer of plastic wrap on top of the surface and refrigerate until completely chilled. Use a glass or round cookie cutter to cut polenta into small circles.

Heat a large nonstick skillet over medium heat on the stovetop with the olive oil. Fry the pieces of polenta in the hot oil for 3-4 minutes on each side until golden brown.

Serve the crispy fried polenta cakes on a serving platter topped with bacon tomato jam and freshly grated parmesan cheese.

⭐ Expert tips

• Whisk the cornmeal in slowly so that it doesn't clump in the broth.
• Make sure to lower the heat and stir the polenta every 1-2 minutes so that it doesn't stick to the bottom or burn.
• Coarse ground cornmeal will take time to cook and be creamy. It should not be gritty and should be lighter in color. You can cook it less, but for the cakes to hold up best after chilling, it should cook for at least 45 minutes.
• Let the polenta cool completely so it cuts easily into shapes.
• Use a non-stick pan to make sure our polenta doesn't stick while frying.

⏲️ Make ahead instructions

The polenta can be made up to two days ahead of time and stored in the refrigerator covered with plastic wrap. When you are ready to serve, cut into the desired shape, fry, and serve with your desired toppings.

🥡 Storage suggestions

Keep leftovers in an airtight container in the refrigerator for 3-5 days. Reheat them in a bit of oil in a skillet or the microwave until warmed through.

🍝 More Italian side dish recipes

If you loved these crispy fried polenta cakes, check out these other Italian recipes that I know you will love too!

• Air Fryer Calamari
• Parmesan Bread Bites
• Summer Panzanella Salad
• Italian Arugula Salad

📖 Recipe