Golden-brown polenta squares coated in Parmesan, fried until shatter-crisp, and served with warm marinara for the ultimate finger-food indulgence.
⸻
Ingredients (makes ±24 bites) • 2 cups (480 ml) chicken or vegetable stock • 1 cup (160 g) instant polenta • 2 Tbsp butter • ½ cup (50 g) grated Parmesan, divided • 1 tsp garlic powder • Salt & pepper to taste • 1 cup (120 g) panko breadcrumbs • 2 eggs, beaten • Vegetable oil, for frying • Chopped parsley & flaky salt, to finish • Warm marinara sauce, for dipping
⸻
Instructions 1. Cook polenta – Bring stock to a simmer. Whisk in polenta; cook 3 min until thick. Stir in butter, ¼ cup Parmesan, garlic powder, salt, and pepper. 2. Chill & cut – Spread polenta ¾ in / 2 cm thick in a parchment-lined pan. Chill 1 hr, then cut into bite-size squares. 3. Coat – Stir remaining Parmesan into panko. Dip polenta squares in egg, then panko mix, pressing to adhere. 4. Fry – Heat ½ in / 1 cm oil to 350 °F / 175 °C. Fry bites 2 min per side until deep golden. Drain on paper towels; sprinkle with parsley and flaky salt. 5. Serve – Enjoy hot with marinara.
⸻
Crave crunchy fried snacks like this? Comment FRIED to get the Fried Favorites eBook packed with 401 crispy recipes for only $3.90 USD. Or comment 100 to unlock 100 themed eBooks—over 80 000 recipes—for just $5 USD.
