Fried Polenta Recipe (Polenta Fritta) – Authentic Italian Comfort

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Fried Polenta that is crispy on the outside and creamy within is one of the best things in life.

That sounds like a big statement, and it is because it’s true. Let me show you how my Italian family taught me how to make this irresistible delight so you can enjoy it too!

Pile of crispy fried polenta sticks with dipping sauces. — Crispy and irresistible!

My father is from Emilia Romagna in northern Italy. He grew up with polenta and loved it. It was a staple in his home, and in turn, it was a staple in our home. And like with most things, nothing ever went to waste. Leftovers were fried the next morning for breakfast, and I can still recall the mouthwatering smell wafting into my bedroom as the polenta cooked in the olive oil.

Today, I still make Fried Polenta with the leftovers from the previous evening meal, and my family would be disappointed if I didn’t. We often eat it for lunch with cream cheese or whatever else we are having. However, it’s also delicious served as an antipasto, appetizer, or snack with a dip like my San Marzano Tomato Sauce or, in fact, any marinara sauce.

Table of Contents

What is fried polenta called?

Fried Polenta is also known as polenta fritta in Italy as it was in my home when I was growing up. However in Bari, in the region of Puglia, fried polenta is a popular street food that’s known as sgagliozze. It is made without the addition of cheese and butter and served with just a sprinkle of salt.

You’ll see it on restaurant menus as polenta fries or polenta chips. Whatever the name, these are delicious!

Why you’ll love this recipe

Irresistible: There’s something fried food like Calamari Fritti and this crispy polenta that makes it hard to stop at one. In part it’s the amazing flavor. But a lot of it is the texture – crispy and crunchy on the outside, but inside is creamy and soft.
Made from scratch: You get all the tips you need to make this crispy fried polenta recipe from scratch, as it has been done in my family for generations. But this recipe will also work with precooked, store-bought polenta if that’s what you prefer.
Make ahead: The beauty of the recipe is that it must be made in advance so the polenta sets perfectly. This makes it the ideal make-ahead recipe for any occasion.
Variation: I usually fry polenta, and that’s what my family likes. However, this recipe gives you an oven version as well.
Homemade: I’ve often ordered fried polenta fries in a restaurant and been disappointed. If you have too, or if you love those, then you’ll love this homemade version so much more!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

The ingredients to make this recipe are mostly everyday ingredients, such as butter, a little salt, and water. Two ingredients that you may have to purchase especially are these two below.

Coarse cornmeal for polenta – This is an ingredient that can be confusing, depending on what is available to you. Often it’s labeled ‘polenta’, so the same word is used for the name of the ingredient as well as the name of the finished dish. Alternatively, you may need to seek out coarse cornmeal.
Parmigiano Reggiano cheese – It’s best to avoid the pre-grated variety. Buy a block and grate it fresh when you need it. Parmesan cheese is also fine to use. It is a similar hard cheese but less flavorful.
Olive oil for frying – I like to use olive oil as my family always did when making polenta fritta. In my opinion, it’s the best oil for frying polenta. However, a seed oil like sunflower oil is also good.

See recipe card for quantities.

Instructions

Adding polenta cornmeal to boiling water.

Bring water to a boil, add salt, and sprinkle in polenta while whisking.

Stir constantly until thick. Continue to cook, stirring regularly for 30-40 minutes .

Stirring Parmigiano Reggiano cheese and butter into hot polenta.

Stir in Parmigiano and butter.

Pour into an oil loaf pan and smooth the top.

Cut into slices.

Stick of polenta frying olive oil in a skillet.

Fry in hot oil until golden and crispy

Marcellina’s Hint: Polenta can be tricky to fry as it can stick and break apart when turning over. One way to prevent this, is to use a non-stick skillet. It’s also important not to attempt to flip the slices until they have become crispy and formed a crust on the bottom. The polenta slices will be too soft to flip otherwise.

Substitutions

Coarse Cornmeal for Polenta – Use instant polenta if you’re short on time. Make according to the package instructions, then set and slice as in the recipe below.
Even Quicker Version – If available, use precooked polenta. It comes in a tube. All you need to do is slice as you wish, pat dry, and fry.
Parmigiano Reggiano Cheese – Instead of Parmigiano Reggiano cheese, you can use Pecorino Romano cheese.

Variations

Bake – Brush the slices with olive oil, then bake in a preheated oven (430ºF/220ºC) for 30 to 40 minutes. Alternatively, prepare in the same way and bake in a air fryer. You can also use the broiler or grill to brown the slices.
Breaded: If you want a thicker, extra crispy crust, dip in beaten egg then press into bowl filled with Italian bread crumbs. Coat completely with crumbs.

Equipment

Basic kitchen equipment is all that is required for this recipe. A good quality, heavy-based saucepan is handy for cooking the polenta. Then, for frying, I like to use a nonstick skillet, which makes the task a whole lot easier.

Storage

Store Fried Polenta in the fridge in an airtight container for up to 3 days. To reheat, arrange in one layer on a baking sheet and bake for 10-15 minutes at 350ºF (180ºC) until heated through and crispy. An air fryer is also a good way to reheat it.

While I have never needed to freeze polenta after frying (because there’s never any left!), it is possible. Freeze in an airtight container for up to 3 months. When you want a eat it, thaw in the fridge, then reheat as above. In the freezer, the slices may become dry, but they’ll still be delicious.

Top tips

Overhead view of golden stick of polenta fritta.

Drizzle the polenta into boiling water in a steady stream, whisking constantly to prevent lumps. My dad always said to add it a pioggia, which means “to rain it in,” and that image always comes to mind when I make it.
Whisk well for the first 10 minutes, then stir with a wooden spoon every few minutes. Don’t leave it unattended.
Lower the heat once it thickens so the polenta just blop blops, with small air bubbles rising slowly.
Cook until creamy and soft, about 30 to 40 minutes, sometimes up to an hour. If it crumbles when sliced, it wasn’t cooked long enough or the polenta was too dry.
Chill for at least 4 hours or overnight so it is solid and slices cleanly.
Heat the oil to 360°F (180°C). The slices should sizzle as soon as they hit the pan; if not, wait a bit longer until the oil is hot.
Fry in batches so the oil stays hot, and don’t flip the polenta until a golden crust forms on the bottom. A non-stick pan makes this easier.
Drain on paper towels set over a rack so the it stays crisp.

FAQ

How to fry polenta without sticking.

To fry polenta without sticking, use a non-stick skillet and ensure the oil is hot before adding the polenta slices. Don’t attempt to flip the slice until a crust has formed underneath. To flip, use a thin spatula to loosen the polenta

Can you freeze fried polenta?

While I have never needed to freeze polenta after frying, it will freeze reasonable well. Arrange in an airtight container and freeze for up to 3 months. To eat, thaw in the fridge, then arrange in one layer on a baking sheet and bake for 10-15 until crispy and heated through.

Keep in mind that anything fried is actually best served as soon as possible. After all, this recipe was created in Italy to use leftover polenta from the previous evening meal.

Is polenta healthy or unhealthy?

Polenta is very healthy. Originally, it was the bread of the poor for the people in Northern Italy. It was a staple that bulked out meals and filled bellies when there was little else. Growing up, we ate polenta as it was eaten traditionally, without the addition of cheese or butter, and that’s still the way I love it best.
Fried polenta and polenta with lots of cheese and butter are occasional foods that wouldn’t be eaten as a substitute for bread as it once was. But every now and then, in a balanced diet, polenta, whether fried or enriched with cheese and butter, is still a healthy addition to the meal.

What goes with fried polenta?

Polenta fries surrounding a bowl of marinara sauce with one fry being dipped into the sauce.

Serving Fried Polenta can be as simple as adding a sprinkle of salt. Alternatively, serve with dipping sauce like Garlic and Herb Cheese Spread, Roasted Red Pepper Sauce, or my Sun Dried Tomato Pesto. Or serve as my family does with a thick spread of cream cheese.

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