These polenta cakes are fried to perfection so that the outside is beautifully crispy while the inside remains nice and soft! You can use leftover creamy polenta or just make the cakes entirely from scratch! Simply whip up your favorite polenta, allow it to chill and set, cut it into shapes, and fry it until golden!
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Instructions
Lightly grease an 11x7 baking dish and set it aside. *See notes about pan sizes.
Mix together the chicken stock, heavy cream, and 1 cup of water in a large saucepan, and then bring it to a boil.
Once boiling, gradually add in the cornmeal while quickly whisking in order to prevent it from clumping together. When all of the cornmeal has been added, reduce the heat to low and continue to whisk. *If needed, you can add some more water to thin out the polenta.
Keep cooking and stirring until the polenta has thickened and reached a consistency similar to a cake batter and has smoothed out. Then, turn off the heat and gently fold in the butter and finely chopped chives. Season with salt and pepper, taste, and add more as needed.
Pour the polenta into the greased baking dish and use a silicone spatula to spread it into a smooth, even layer. Let it cool completely and then cover it with plastic wrap and transfer it to the refrigerator to chill for 2 hours (or overnight).
Once chilled and set, cut your polenta into your desired shape (typically either squares or circles). Use paper towels to pat the polenta completely dry.
Place a skillet over medium-high heat and add enough extra virgin olive oil or cooking oil to be about ¾ of an inch deep.
Let the oil heat to 350°F (175°C) and adjust the stove top temperature to maintain the heat. Place the polenta pieces into the oil (about 3 at a time, do not overcrowd the pan) and fry for approximately 2-3 minutes per side. You'll know they are done when they are golden and crispy.
Remove the fried polenta cakes and place them onto a wire rack over a paper towel lined plate to drain. Serve immediately.
Notes
An 11x7 baking dish holds 10 cups of batter. 9 or 10-inch round baking pans are close in size, as are 9-10 inch springform pans or a 12-inch cast iron skillet.
For this recipe, you'll want to use coarse ground yellow cornmeal. You may find this labeled specifically as polenta cornmeal. Do not use finely ground white cornmeal, as this is more suited for making grits.
If desired, you can swap out the finely chopped chives for Italian parsley or grated Parmesan cheese.
Do not walk away while cooking your polenta! Keep stirring the whole time, as it could easily bubble over or stick to the bottom of the saucepan.
The ideal consistency for polenta is similar to either cake batter or somewhat loose mashed potatoes. It should also no longer be gritty. You can add more water if needed, but you don't want the batter to be too thin as the polenta won't set properly and could fall apart while frying it.
You can use a circular cookie cutter to cut your polenta or use a sharp knife and cut the polenta into squares.
To store: Keep any leftover polenta in an airtight container in the refrigerator for up to 2-3 days. To avoid your polenta drying out, wrap it in a paper towel followed by plastic wrap before placing it into the fridge.
To reheat: Add a little butter to a skillet and place it over medium heat. Once hot, reheat your polenta cakes, flipping once, until crispy and hot.
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