Name: Crispy Cheesy Polenta Dream!
Prep time: 75 min
Total time: 75 min
Ingredients: 5 cups water; 1 teaspoon salt; 1 1/4 cups polenta; 1/2 pound brie; 4 ounces parmesan cheese; 1 tablespoon fresh sage; 2 tablespoons butter; 2 cups flour; black pepper; 2 tablespoons olive oil

This fried polenta recipe is the ultimate comfort food experience, combining crispy golden polenta squares with rich, melty cheeses and a vibrant balsamic Brussels sprout topping. Perfect for a special weeknight dinner or an impressive appetizer, this dish offers a delightful contrast of textures and flavors, featuring homemade roasted garlic sage oil for an aromatic finish.

⏱ Time: 75 min

👥 Servings: 3-4

📊 Level: Medium

🥗 10 ingredients

Crispy Cheesy Polenta Dream!

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Prep Time 1 15

Total Time 1 15

Servings: 4

Ingredients Method Notes

Ingredients

5 cups water
1 teaspoon salt
1 1/4 cups polenta
1/2 pound brie
4 ounces parmesan cheese
1 tablespoon fresh sage
2 tablespoons butter
2 cups flour
black pepper
2 tablespoons olive oil

Method

To make the polenta: Pour the water into a medium saucepan and bring to a boil. Lower heat to medium and slowly whisk in polenta. Cook, stirring frequently, until soft and thick, about 15-20 minutes. Stir in the brie and parmesan cheese, and butter. Season with salt and pepper. Stir until cheese is melted and polenta is creamy and smooth.
Grease an 8 or 9-inch square baking dish. Pour hot polenta into the prepared pan and smooth the top. Let cool slightly, then cover and refrigerate until cold and set, at least 1 hour or up to 3 days.
Meanwhile, preheat oven to 325°F (160°C). To make the oil: Slice the tops off the garlic and place cut-side down in a baking dish. Pour olive oil over the garlic. Add sage. Cover tightly with foil and bake for 45 minutes, or until garlic is caramelized and flavorful. Pour oil through a fine-mesh strainer.
To make the brussels sprouts: Heat a large skillet over medium heat, add oil. Once hot, add brussels sprouts and cook, stirring occasionally, until golden brown, 8-10 minutes. Season with salt and pepper. Reduce heat and slowly pour in balsamic vinegar and honey. Cook 2-3 minutes until balsamic glazes the sprouts. Remove from heat, keep warm.
To fry the polenta: Use a sharp knife to cut the chilled polenta into 9 squares. Toss them gently with the flour, ensuring all sides are coated.
Heat oil in a large pot to 375°F (190°C). Add polenta squares two at a time and fry, turning occasionally, until golden brown, 4-6 minutes. Transfer to paper towels to drain.
To serve: Divide brussels sprouts among plates. Add a square of fried polenta. Top with sage and drizzle with roasted garlic oil. Eat immediately!

Notes

– For extra crispy polenta, ensure the oil is at the correct temperature (375°F/190°C) before frying.
– Don’t overcrowd the pot when frying; cook polenta in batches for even browning.
– The roasted garlic sage oil can be made ahead and stored in the refrigerator for up to a month.

Pro tips

For extra crispy polenta, ensure the oil is at the correct temperature (375°F/190°C) before frying.
Don’t overcrowd the pot when frying; cook polenta in batches for even browning.
The roasted garlic sage oil can be made ahead and stored in the refrigerator for up to a month.

Enjoy this decadent fried polenta as a satisfying main course or a shareable appetizer. Experiment with different cheeses or herbs to make it your own.

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