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Crispy Cheesy Polenta Dream! - fried polenta - Discover crispy fried polenta perfection! Loaded with cheese and paired with balsamic Brussels sprouts and garlic

Crispy Cheesy Polenta Dream!

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.
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Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.