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Feature image of polenta on a platter next to a glass of chardonnay

Lori's Fried Polenta

Prep Time 2 hrs 5 mins
Cook Time 15 mins
Total Time 2 hrs 20 mins
Servings 24 pieces


  • 1 cup polenta-grade corn meal
  • 3 cups of water
  • 1 1/2 teaspoon beef bouillon caldo de reyes
  • 3/4 teaspoon powdered garlic and herb
  • 2 tablespoons butter
  • Canola oil for frying


  • Butter the bottom and sides of an 11 x 7 dish.
  • Add the first 4 ingredients into a sauce pan over medium heat.
  • Stir until it starts to bubble and boil.
  • Reduce heat to medium low.
  • Continue stirring until a swipe of the spatula or spoon creates a valley showing the bottom of the pan that does not easily fill back in. About 20-25 minutes.
  • Add the butter.
  • Stir until the butter has melted and is fully incorporated.
  • Turn off the heat.
  • Pour hot polenta into the prepared dish.
  • Allow to cool completely.
  • Cut into 24 equally sized rectangles.
  • Deep fry until a crispy dark golden brown.
  • Keep fried polenta in a brown paper-lined pan in a keep warm oven between batches.
  • Garnish with shaved or grated Parmesan and chopped parsley.
  • Serve warm.