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These polenta squares are fried to crispy perfection on the outside and have a soft and creamy centre. They make for a perfect side dish that's a little different than the usual suspects but we have a feeling they will quickly make it into regular rotation once you've tried them!
Prep Time: 20 min
Rest Time: Overnight
Cook time: 25 min
Yield: 24 squares (depending on what size you slice them into)
Ingredients
2 cups chicken broth
1 cup sour cream
1 1/2 cups ground cornmeal
1 -2 cups water
2 tbsp butter
2 tbsp chives, chopped
salt & pepper
oil for frying
Directions
Grease a 9 x 11 baking dish and set aside.
In a large pot, add the broth, sour cream and 1 cup of water. Bring to a boil and then reduce to medium heat to simmer.
Add the polenta to the pot, whisking continually. Add additional water as needed while adding the polenta and continue to stir the mixture.
Keep stirring the polenta as it thickens over low-medium heat to a cake batter like consistency.
Remove the pot from the heat and stir in the butter, chives and season with salt and pepper.
Pour the polenta batter into the greased baking dish and spread the batter to an even thickness. Cover and let cool in the refrigerator for 2hrs to overnight.
Remove the polenta from the baking dish to a cutting board. Pat dry with paper towels to remove any moisture on the surface of the polenta.
Heat a cast iron pan over medium high and add enough oil to cover the bottom of the pan. Test the oil by flicking a bit of water into the pan, when it sizzles and snaps, the oil is ready.
Cut the polenta into squares and fry a few at a time, not crowding the pan, for 3-5 minutes per side. Flip when they release from the bottom of the pan and are golden brown and crispy.
Remove the fried polenta to a paper towel lined plate. Keep warm in a 200F oven.
Serve warm.
Zhuzh it up!
Serve with Roasted Red Pepper Dip or tomato sauce.
In step 5, change up what types of herbs and butter you add. Try parmesan cheese or garlic butter.
Chop up into smaller squares & serve with different dips as a fun appetizer
This amazing recipe was written by Erin, inspired by the Fried Polenta Cakes on Craft Beering Website