Appetizer: Italy – Polenta Fritta (Crispy Fried Polenta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 45 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (160 g) medium-grind polenta (coarse cornmeal)
4 cups (960 ml) vegetable broth
1 tsp (5 ml) fine sea salt
1 / 2 tsp (2.5 ml) black pepper
1 tsp (5 ml) fresh thyme leaves, chopped
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) olive oil (for polenta)
2 tbsp (30 ml) olive oil (for searing)
1 large shallot, thinly sliced
1 / 4 cup (60 ml) apple cider vinegar
1 / 4 cup (60 ml) water
1 tsp (5 ml) sugar
1 / 2 tsp (2.5 ml) salt (for pickling)
1 / 3 cup (80 ml) tahini
3 tbsp (45 ml) fresh lemon juice
1 small garlic clove, finely grated
1 / 4 tsp (1.25 ml) ground cumin
1 tsp (5 ml) maple syrup
3 to 5 tbsp (45 to 75 ml) warm water (to thin sauce)
2 tbsp (15 g) toasted pumpkin seeds (pepitas)
2 tbsp (30 ml) chopped fresh parsley
Lemon wedges, for serving

Show original ingredient measurements

1 cup (160 g) medium-grind polenta (coarse cornmeal)
4 cups (960 ml) vegetable broth
1 tsp fine sea salt
1 / 2 tsp black pepper
1 tsp fresh thyme leaves, chopped
1 tsp lemon zest
1 tbsp (15 ml) olive oil (for polenta)
2 tbsp (30 ml) olive oil (for searing)
1 large shallot, thinly sliced
1 / 4 cup (60 ml) apple cider vinegar
1 / 4 cup (60 ml) water
1 tsp sugar
1 / 2 tsp salt (for pickling)
1 / 3 cup (80 ml) tahini
3 tbsp (45 ml) fresh lemon juice
1 small garlic clove, finely grated
1 / 4 tsp ground cumin
1 tsp maple syrup
3 to 5 tbsp (45 to 75 ml) warm water (to thin sauce)
2 tbsp (15 g) toasted pumpkin seeds (pepitas)
2 tbsp chopped fresh parsley
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make quick-pickled shallots: In a small bowl, combine apple cider vinegar, water, sugar, and 1/2 tsp (2.5 ml) salt. Stir to dissolve. Add sliced shallot and set aside at room temperature for at least 15 minutes.
Cook polenta: In a saucepan, bring vegetable broth to a simmer. Whisk in polenta in a steady stream. Reduce heat to low and cook, whisking frequently, until thick and creamy, 10 to 15 minutes. Stir in sea salt, black pepper, thyme, lemon zest, and 1 tbsp (15 ml) olive oil.
Set polenta: Lightly oil an 8- or 9-inch (23 cm) square pan (or line with parchment). Spread polenta into an even 1/2-inch (1.27 cm) layer. Cool to room temperature, then chill until firm, 30 to 45 minutes (or 15 minutes in the freezer).
Cut: Turn the set polenta out onto a cutting board and cut into 1.5-inch (3.81 cm) squares (or rectangles).
Crisp: Heat 2 tbsp (30 ml) olive oil in a large nonstick skillet over medium-high heat. Sear polenta pieces in batches until golden and crisp, 2 to 3 minutes per side. Transfer to a rack or paper towels to drain. (Alternative: brush both sides with oil and bake at 450°F/230°C for 15 to 20 minutes, flipping halfway.)
Make lemon-tahini sauce: In a bowl, whisk tahini, lemon juice, grated garlic, cumin, and maple syrup. Whisk in warm water, 1 tbsp (15 ml) at a time, until smooth and drizzleable. Season to taste with salt if needed.
Assemble: Arrange warm polenta bites on a platter. Drizzle with lemon-tahini sauce, top with drained pickled shallots, and sprinkle with toasted pumpkin seeds and parsley. Serve with lemon wedges.

Make quick-pickled shallots: In a small bowl, combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Stir to dissolve. Add sliced shallot and set aside at room temperature for at least 15 minutes.
Cook polenta: In a saucepan, bring vegetable broth to a simmer. Whisk in polenta in a steady stream. Reduce heat to low and cook, whisking frequently, until thick and creamy, 10 to 15 minutes. Stir in sea salt, black pepper, thyme, lemon zest, and 1 tbsp olive oil.
Set polenta: Lightly oil an 8- or 9-inch square pan (or line with parchment). Spread polenta into an even 1/2-inch layer. Cool to room temperature, then chill until firm, 30 to 45 minutes (or 15 minutes in the freezer).
Cut: Turn the set polenta out onto a cutting board and cut into 1.5-inch squares (or rectangles).
Crisp: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Sear polenta pieces in batches until golden and crisp, 2 to 3 minutes per side. Transfer to a rack or paper towels to drain. (Alternative: brush both sides with oil and bake at 450°F/230°C for 15 to 20 minutes, flipping halfway.)
Make lemon-tahini sauce: In a bowl, whisk tahini, lemon juice, grated garlic, cumin, and maple syrup. Whisk in warm water, 1 tbsp at a time, until smooth and drizzleable. Season to taste with salt if needed.
Assemble: Arrange warm polenta bites on a platter. Drizzle with lemon-tahini sauce, top with drained pickled shallots, and sprinkle with toasted pumpkin seeds and parsley. Serve with lemon wedges.