Al Dente On The Side: Fried polenta rounds


It seems sacrilegious to use store-bought polenta. The Wife, she of the Italian Tyrol, comes from a family where polenta is not a side, but the centerpiece of a meal.

That said, I was just going to cover it in braising liquid and use it to scoop up vegetables. It did not need to be made from scratch. It just needed to be good.

So, in the spirit of the most ridiculous recipes (1 | 2 | 3 | 4 | 5), I offer this:

IMG_1580Fried polenta rounds
By Jared Paventi

  • 1 lb. package of refrigerated prepared polenta

Cut polenta into 1/4-inch slices. Fry in a large skillet 4 to 5 minutes each side. Keep warm.


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