Better than French fries—and a great snack or appetizer. You can use other dipping sauces, but the simplicity of a good marinara is hard to beat here.
When I make polenta I like to use a heavy-bottomed saucepan because it cooks the polenta evenly and helps develop rich, creamy, sweet corn flavor.
Recipe information
Yield
makes 30 peices
Ingredients
Preparation
Step 1
Coat an 11 X 7-inch baking dish with 1 teaspoon of oil. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4 inch thick. Cover and refrigerate until cold and firm, about 2 hours.
Step 2
Preheat the oven to 250 degrees F. Cut the polenta into 2 X 1-inch pieces. In a large, heavy skillet, heat the remaining 1/2 cup of oil over a medium-high flame. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.
Step 3
Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt, and serve, passing the marinara sauce alongside.
