Crispy fried polenta

July 30, 2012 (Last Updated: January 11, 2019)

Crisp almond melba

Serves: 6
Cooking Time: 2 hours


  • 2L water
  • 750ml (3 cups) polenta
  • 60ml (¼ cup) Parmesan, freshly grated
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) olive oil, plus extra for greasing



Bring the water to the boil in a large saucepan. When boiling, slowly start adding the polenta while whisking continuously. Reduce to low heat and cook the mixture for 1 minute, whisking continuously. Add Parmesan and season.


Line a large baking dish or baking tray with baking paper and grease with olive oil. Pour the polenta into the dish, smoothing the top with a spatula. Set aside to cool for 1 hour.


When cooled, slice the polenta into ‘chips’. Heat the olive oil in a non-stick frying pan and fry the polenta chips until crisp and golden on each side.


Remove from the oil and drain on kitchen paper. Serve with a chunky tomato sauce.


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