Crispy on the outside, creamy on the inside – Fried Polenta is pure comfort food.
Today, we’re giving polenta a golden, crunchy twist by pan-frying it and serving it with a rich marinara sauce.
Whether you’re looking for a rustic appetizer, a hearty side dish, or even a vegetarian main course, fried polenta fits the bill. We will walk you through everything you need to know: ingredients, step-by-step instructions, variations, and the best ways to serve it.
Ingredients You’ll Need
Making fried polenta with marinara sauce is simple, requiring only a handful of ingredients:
- Polenta: You can use ready-made polenta (sold in tubes) or cook it from scratch and let it set before frying.
- Marinara Sauce: Homemade marinara adds freshness, but store-bought works well if you’re short on time.
- Olive Oil: Essential for frying and adding flavor.
- Salt and Pepper: To season the polenta before cooking.
- Optional Garnishes: Fresh basil, Parmesan cheese, or a sprinkle of red pepper flakes.
How to Make Fried Polenta with Marinara
Follow these steps for the perfect crispy polenta:
- Prepare the Polenta
- If using a polenta tube, slice it into rounds about ½-inch thick.
- If making from scratch, cook polenta according to package directions, spread it into a baking dish, and let it cool until firm before slicing.
- Heat the Oil
- Add olive oil to a skillet and heat over medium-high. The oil should be hot enough to sizzle when polenta is added.
- Fry the Polenta
- Place slices in the skillet in a single layer. Avoid overcrowding.
- Cook each side for 3–4 minutes until golden and crispy.
- Drain and Season
- Transfer fried polenta to a paper towel-lined plate. Sprinkle with salt immediately while hot.
- Serve with Marinara
- Warm marinara sauce in a small saucepan or microwave.
- Serve the polenta with marinara on the side for dipping or spooned over the top.
Serving Suggestions
Fried polenta with marinara is versatile and can be enjoyed in many ways:
- Appetizer: Serve as crispy polenta bites with a bowl of marinara for dipping.
- Side Dish: Pair with roasted chicken, grilled steak, or sautéed vegetables.
- Main Course: Top with cheese, fresh herbs, and extra marinara for a vegetarian entrée.
- Garnishes: Sprinkle with Parmesan cheese, fresh basil, or a drizzle of olive oil before serving.
Variations and Flavor Ideas
There are endless ways to customize fried polenta:
- Baked Polenta Fries: Cut polenta into sticks, brush with oil, and bake for a lighter version.
- Air Fryer Polenta: Cook at 400°F for 12–15 minutes for an extra-crispy result without deep frying.
- Cheesy Polenta: Add grated Parmesan or mozzarella to the polenta before frying for more flavor.
- Spicy Twist: Pair with arrabbiata sauce or sprinkle chili flakes into the marinara.
Storage and Make-Ahead Tips
Fried polenta can be made ahead and stored for later use:
- Refrigeration: Store fried polenta in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispiness.
- Freezing: Arrange fried slices on a baking sheet, freeze until solid, then transfer to a freezer bag. Heat directly from frozen in a skillet or oven.
- Make-Ahead Marinara: Prepare sauce in advance and keep it in the fridge for up to 5 days or freeze for up to 3 months.
Recipe FAQ’s
Can I bake instead of frying polenta?
Yes! Brush slices lightly with oil and bake at 425°F for 20–25 minutes, flipping halfway through, until golden and crisp.
Can I use an air fryer for polenta?
Absolutely. Air fry at 400°F for 12–15 minutes, flipping once. This creates a crispy texture with less oil.
Can I make fried polenta ahead of time?
Yes. Cook and refrigerate fried polenta for up to 3 days. Reheat in a skillet, oven, or air fryer to crisp them back up.
What can I serve with fried polenta?
It pairs well with salads, roasted vegetables, grilled chicken, or as part of an Italian appetizer platter.
Crispy Fried Polenta with Marinara Sauce
Ingredients
- 1 tube (18 oz) prepared polenta (or 3 cups cooked, cooled polenta)
- ½ cup olive oil for frying, may use less depending on pan size
- 1 cup marinara sauce homemade or store-bought
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Optional:
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Red pepper flakes for spice
Instructions
Prepare the Polenta
- If using a prepared polenta tube, slice into ½-inch thick rounds.
- If using homemade polenta, spread cooked polenta into a baking dish, chill until firm, then slice into squares, rounds, or sticks.
Heat the Oil
- In a large skillet, heat olive oil over medium-high heat until shimmering. Test with a small piece of polenta, it should sizzle immediately.
Fry the Polenta
- Carefully place polenta slices in the skillet in a single layer. Do not overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
Drain and Season
- Transfer fried polenta to a paper towel-lined plate to remove excess oil.
- Immediately sprinkle with salt and pepper.
Warm the Marinara
- In a small saucepan, heat marinara sauce over medium heat until warmed through.
Serve
- Serve fried polenta hot with marinara sauce on the side for dipping, or spoon sauce over the top.
- Garnish with Parmesan, basil, or red pepper flakes if desired.