Ingredients
Scale
- 1 cup polenta (coarse cornmeal)
- 4 cups water or vegetable broth
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for frying)
- 2 cloves garlic, minced
- 1 teaspoon chili flakes
- Salt and pepper to taste
- Fresh herbs for garnish (optional, chopped parsley or basil)
- Extra olive oil for drizzling (optional)
- Lemon wedge for serving (optional)
Instructions
- Bring the water or vegetable broth to a boil in a medium saucepan and add 1 teaspoon salt.
- Slowly whisk in the polenta, stirring constantly to avoid lumps.
- Reduce heat to low and cook the polenta, stirring frequently, until thick and creamy — about 15–20 minutes.
- Stir in 2 tablespoons olive oil and season with salt and pepper. Remove from heat.
- Pour the cooked polenta into a lightly oiled shallow dish and spread to about 1/2-inch thickness. Let cool for at least 20 minutes.
- Cut polenta into rounds or squares.
- Heat a thin layer of olive oil in a skillet over medium-high heat. Fry polenta pieces for 3–4 minutes per side until golden.
- In a small pan, warm 1–2 tablespoons olive oil over medium heat. Add garlic and chili flakes, sautéing until fragrant.
- Season sauce with salt and pepper, and a squeeze of lemon if desired. Spoon sauce over polenta cakes and garnish with herbs.
- Serve immediately.
Notes
Chill polenta before cutting for better shape. Can be baked instead of fried for a healthier alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Italian
- Diet: Vegetarian