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CT 009| Fried Polenta Caprese

In a previous video, we went over how to make a basic version of creamy polenta. In this video, we take the leftover creamy polenta, let it set in a mold overnight, slice and pan fry. The fried polenta cake is then topped with a simple caprese that makes a great summer dish that's perfect for a quick lunch on a sunny patio.

Fried polenta is extremely versatile, and although we topped it with a simple caprese in this video, here are some additional serving ideas:

  • Top with your favorite tomato sauce, cheese of your choice and some fresh chopped herbs.
  • A simple drizzle of olive oil with a sprinkle of sea salt, fresh cracked black pepper and basil.
  • Top with tamato-corn salsa and serve as a side dish at your summer get together.

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There are 5 Comments

jacob burton's picture

If you add more cheese it will bind the polenta more tightly. Also, you can serve the creamy polenta, and while you're eating it, leave the rest of the polenta on the stove, over low heat, to evaporate out more of the moisture.

 

Between more cheese and a little more evaporation, it should work out for you better next time.

jacob burton's picture

Yes, you can bake it, but it won't have the same crispy texture. Herbs can be incorporated directly into the polenta during the cooking stage, or as a fresh garnish on the plate.

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