Pan Fried Polenta – Andicakes

Recipe: Pan Fried Polenta

Ingredients

1 cup Instant Polenta
½ cup half and half
2 tsp fresh chopped thyme
½ tsp Kosher salt
¼ tsp Fresh Ground Pepper
2 Tbs all purpose flour
1 tsp unsalted butter
1 tsp extra virgin olive oil

Instructions

First follow the package instructions for the instant polenta. Typically, I follow the instructions the calls for 3 cups boiling water and then stir in 1 cup instant polenta. Whisk the polenta constantly for 3 to 5 minutes until almost cooked then add ½ cup of half and half. Then whisk in the chopped thyme, kosher salt and pepper.

Pour the cooked polenta into a 9 x 13 pan lightly coated with cooking spray. Allow the polenta to cool for 15 minutes then cover with foil and refrigerate for 2 hours.

After 2 hours the polenta has firmed, invert the firm cooked polenta onto parchment paper. Use a cookie cutter and cut out approximately 12 molds. Dust both sides of the molds with a little flour and remove any excess flour.

In a sauté pan add 1 tsp of unsalted butter and 1 tsp extra virgin olive oil and heat over medium high heat. Sauté the polenta molds in batches until golden brown and warmed through, about 3-4 minutes a side. Transfer to a plate with paper towel to absorb any excess grease and then transfer to a warm serving platter.

Culinary tradition: Italian

Print/Mail/PDF