Italian · Lunch
Fried Sliced Yellow Cornmeal
Crisp fried polenta rounds made from cooled cornmeal, pan-fried in olive oil until the crust turns deep golden and shatters against a creamy interior. Finished with flaky salt, grated Parmesan, and fresh basil, these rounds are served hot as a starter alongside marinara for dipping.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
295Calories
6.8gProtein
17.2gFat
30.5gCarbs
2.6gSugar
2.1gFiber
830mgSodium
9mgChol
3.9gSat Fat
230mgPotassium
140mgCalcium
1.1mgIron
0.1mcgVitamin B12
3.5mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the chilled polenta on a cutting board into 1/2-inch rounds, about 4-5 pieces, and pat dry with paper towel.
2
Sear
Heat olive oil in a nonstick skillet over medium-high heat for 1 minute until shimmering. Fry polenta rounds 4-5 minutes per side until deep golden crust forms.
3
Finish
In the final 30 seconds, tilt the pan so oil coats the rounds evenly, then transfer to a plate.
4
Plate
Scatter Parmesan, basil, salt, and black pepper over the hot polenta rounds. Serve with marinara sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g polenta, cooked and chilled
- 2 tbsp2 tbsp olive oil
- 2 tbsp16g Parmesan cheese
- 8-10 fresh basil leaves
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml marinara sauce
