Juliet's Fried Polenta
- ½ tsp kosher salt
- 1 cup water
- ½ cup half-and-half
- ½ cup yellow corn grits
- ¼ cup parmasan cheese (freshly-grated)
- 1 tbsp butter
- pinch of black pepper (freshly-ground)
- Combine water, salt, and half-and-half in a medium sauce pan over medium heat. Bring to a simmer.
- While whisking, add corn grits. Continue to simmer until thickened.
- Remove from heat and stir-in the parmasan cheese, butter, and black pepper.
At this point the polenta could be eaten immediately. To make fried polenta:
- Line a rimmed sheet pan with parchment and spray with oil. Spread the warm polenta on the parchment, keeping it uniformly 1/2" thick. Refrigerate overnight.
- Cut the solid polenta into portions:
- Rustic: slice the rectangle into smaller rectangles/squares, a'la brownies.
- Fancier: use a biscuit or cookie cutter to make shaped portions.
- Cover the bottom of a small frying pan with olive oil (shallow, not deep!) and optionally add a tbsp of butter for flavor. When the oil is hot, place polenta portions in the oil to fry: do not crowd the portions. Turn after a few minutes to fry on the other side an equal amount of time. Remove to a paper towel to drain and sprinkle with herbs, seasonings, or more cheese. A mix of grated parmasan, more ground black pepper, garlic powder, dried basil and parsley would be nice.
- Serve immediately. We like to put a little tomato sauce on the plate then lay the fried polenta portion on top of the sauce.