Fried polenta is a simple yet irresistible Italian dish made by cutting cooked polenta into sticks and frying them until golden and crispy. These crispy polenta fries have a crunchy exterior and a soft, creamy center that makes them impossible to resist.
This quick and easy recipe is popular all over Italy. In Veneto, fried polenta is often made with white cornmeal, while in Puglia it is known as sgagliozze and traditionally fried in extra virgin olive oil.
Polenta fries are also a perfect way to use leftover polenta, transforming it into a delicious appetizer, side dish, or snack.
Golden and crispy on the outside and soft on the inside, fried polenta sticks pair beautifully with cured meats, cheeses, or dipping sauces. They are just as good served on their own, simply sprinkled with salt and enjoyed hot.
Follow my step-by-step guide to make perfect crispy polenta fries, just like they are made in Italy.
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Ingredients
Prep Time: 10 Min | Cooling time: 1 Hour | Cook Time: 15 Min | Servings: about 25-30 polenta fries
- 250 g (about 1¼ cups) instant polenta flour
- 1 liter (about 4 cups) water
- 8-10 g (½ tablespoon) coarse salt
- 1 liter (about 4 cups) vegetable oil, for frying - such as canola oil
- 1 rosemary sprig
- 2-3 sage leaves
- Fine salt, to taste
Instructions
Step 1) - Bring the water to a boil in a large pot and add the coarse salt. When the water is about to boil, slowly pour in the instant polenta flour while whisking continuously.
Keep stirring constantly with a whisk to prevent lumps from forming. Cook until the water is fully absorbed and the polenta becomes thick and smooth.
Note: Instant polenta usually takes only a few minutes to cook. Follow the instructions on the package, usually between 2 and 8 minutes.
Step 2) - Lightly grease a rectangular baking dish with oil, making sure to grease the sides as well.
Pour the hot polenta into the prepared dish.
Step 3) - Spread it evenly with a spatula. Cover the surface with a sheet of parchment paper and smooth it out using a rolling pin or spatula to create an even layer.
Let the polenta cool and firm up in the refrigerator for at least 1 hour, until completely set.
Step 4) - While the polenta is cooling, prepare the flavored salt. Finely chop the rosemary needles and sage leaves, then mix them with the fine salt. Set aside.
Step 5) - Once the polenta is fully cooled and firm, turn it out onto a cutting board.
Using a sharp knife, cut the polenta into sticks about 2 cm (¾ inch) wide and about 6 cm (2½ inches) long. Try to keep them uniform so they cook evenly.
Fry and Serve
Step 6) - Heat the vegetable oil in a deep pan to 180°C (350°F). Use a kitchen thermometer to check the temperature.
Tip: If you do not have a thermometer, dip a wooden toothpick into the oil. If bubbles form immediately around it, the oil is ready.
Carefully fry a few polenta sticks at a time, without overcrowding the pan. Fry for about 4 to 5 minutes, turning them occasionally, until golden brown and crispy on all sides.
Note: Frying only a few pieces at a time helps prevent sticking and keeps the oil temperature stable.
Remove the polenta fries with a slotted spoon and place them on a tray lined with paper towels to drain excess oil.
Step 7) - Transfer the polenta fries to a serving dish and sprinkle with the flavored salt. Serve immediately, hot and crispy. They are delicious on their own or with your favorite dipping sauce.
Storage
Polenta fries are best enjoyed freshly made and served hot and crispy. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a preheated oven or air fryer for a few minutes, until hot and crispy again. Avoid reheating in the microwave, as they will lose their crispiness.
Tips for Perfect Crispy Polenta Fries
To achieve perfectly crispy polenta fries, a few simple tips can make all the difference.
- Make sure the oil is fully heated before adding the polenta sticks. If the oil is not hot enough, the fries will absorb too much oil and turn greasy instead of crisp. The right oil temperature is essential for a golden, crunchy exterior.
- Fry the polenta sticks in small batches. Adding too many pieces at once can cause them to stick together and will lower the oil temperature, preventing proper frying. Cooking them in batches helps ensure even browning and crispiness.
- Once fried, always drain the polenta fries well on paper towels before serving. Removing excess oil keeps them lighter, drier, and much more enjoyable to eat.
Variations
- You can make these fried polenta sticks using more than just instant cornmeal. Traditional Italian polenta varieties work just as well. For example, you can use classic polenta bramata, fine cornmeal known as fioretto, polenta taragna, or white corn polenta. Keep in mind that traditional polenta takes longer to cook, but the frying method remains the same.
- If you have leftover polenta that has already been seasoned with butter, olive oil, or cheese, you can fry it without any problems. In fact, seasoned polenta often turns out even more flavorful and delicious once fried, with a richer taste and a crispier crust.
- Polenta can also be shaped in different ways. Instead of cutting it into sticks, you can make small cubes or bite-sized pieces. Fried polenta cubes are perfect as finger food and are especially easy to serve and eat at parties or as an appetizer.
- Finally, you can customize the flavor of the polenta to suit your taste. Add spices such as paprika, black pepper, or chili flakes for a spicy kick, or mix in your favorite dried herbs. Rosemary, thyme, and sage all pair beautifully with polenta and give the fries an extra layer of aroma and flavor.
Curiosities
Fried polenta is enjoyed all over Italy and, depending on the region, it goes by different names and traditions. In southern Italy, these crispy bites are especially popular as street food.
In Puglia, fried polenta is known as sgagliozze. They are typically cut into thin, square pieces and fried in extra virgin olive oil until golden and crispy. You can often find them sold at street stalls, especially during local festivals and celebrations.
In Campania, fried polenta is called scagliuozzi or scagliuzzielli. Here, it is commonly served as part of a traditional cuoppo, a paper cone filled with an assortment of fried foods, meant to be eaten while walking through the streets. This mix usually includes seafood, vegetables, and other savory bites, making fried polenta a beloved part of everyday Italian street food culture.
More Polenta Recipes You Should Try
- Creamy Italian Polenta (Polenta Concia)
- Polenta Cups with Sautéed Mushrooms
- Mini Polenta Cakes with Gorgonzola Cream
Recipe Card
Crispy Polenta Fries (Authentic Italian Recipe)
Ingredients
- 250 g instant polenta flour - about 1¼ cups
- 1 liter water - about 4 cups
- 8-10 g coarse salt - ½ tablespoon
- 1 liter vegetable oil - about 4 cups, for frying - such as canola oil
- 1 sprig rosemary
- 2-3 sage leaves
- salt to taste
Instructions
- Bring the water to a boil in a large pot and add the coarse salt. When the water is about to boil, slowly pour in the instant polenta flour while whisking continuously.
- Keep stirring constantly with a whisk to prevent lumps from forming. Cook until the water is fully absorbed and the polenta becomes thick and smooth.Note: Instant polenta usually takes only a few minutes to cook. Follow the instructions on the package, usually between 2 and 8 minutes.
- Lightly grease a rectangular baking dish with oil, making sure to grease the sides as well.
- Pour the hot polenta into the prepared dish.
- Spread it evenly with a spatula. Cover the surface with a sheet of parchment paper and smooth it out using a rolling pin or spatula to create an even layer.
- Let the polenta cool and firm up in the refrigerator for at least 1 hour, until completely set.
- While the polenta is cooling, prepare the flavored salt. Finely chop the rosemary needles and sage leaves, then mix them with the fine salt. Set aside.
- Once the polenta is fully cooled and firm, turn it out onto a cutting board.Using a sharp knife, cut the polenta into sticks about 2 cm (¾ inch) wide and about 6 cm (2½ inches) long. Try to keep them uniform so they cook evenly.
- Heat the vegetable oil in a deep pan to 180°C (350°F). Use a kitchen thermometer to check the temperature.Tip: If you do not have a thermometer, dip a wooden toothpick into the oil. If bubbles form immediately around it, the oil is ready.
- Carefully fry a few polenta sticks at a time, without overcrowding the pan. Fry for about 4 to 5 minutes, turning them occasionally, until golden brown and crispy on all sides.Note: Frying only a few pieces at a time helps prevent sticking and keeps the oil temperature stable.
- Remove the polenta fries with a slotted spoon and place them on a tray lined with paper towels to drain excess oil.
- Transfer the polenta fries to a serving dish and sprinkle with the flavored salt. Serve immediately, hot and crispy. They are delicious on their own or with your favorite dipping sauce.
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