Allergens: Gluten-Free | Dairy-Free | Nut-Free | Vegan
Cuisine: Italian-Inspired
Follow on Instagram: @simplycookingx

Full Food Description & Origin

Polenta is a traditional Northern Italian dish made from ground cornmeal. Historically served soft and warm like porridge, it’s also delicious when cooled, sliced, and pan-fried into crispy golden pieces. This vegan version honors the rustic roots of polenta while transforming it into a versatile canvas for vibrant toppings, roasted vegetables, or saucy stews. With a creamy interior and crisp crust, pan-fried polenta offers comfort, texture, and endless creativity in every bite.

Ingredients (Serves 4)

• 1 cup cornmeal (medium or coarse ground)
• 4 cups water or vegetable broth
• 1 tsp salt
• 1 tbsp olive oil (plus more for frying)
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• Freshly ground black pepper, to taste
• 1 tsp garlic powder or 2 cloves garlic, minced (optional)
• Fresh herbs (optional: rosemary, thyme, or basil)

Instructions

1. Make the Polenta Base

• Bring the broth or water to a boil.
• Slowly whisk in cornmeal while stirring constantly. Reduce heat to low.
• Add salt, olive oil, garlic, and nutritional yeast (if using).
• Simmer for 20–25 minutes, stirring often, until thick and creamy.
• Taste and adjust seasoning.

2. Set and Chill

• Pour hot polenta into a lightly oiled dish or pan (1-inch thick).
• Let it cool slightly, then refrigerate for at least 1 hour or overnight until set.

3. Slice and Pan-Fry

• Slice polenta into squares, rectangles, or triangles.
• Heat olive oil in a skillet over medium heat.
• Pan-fry for 3–4 minutes per side, until golden and crispy.

Dietary Substitutions & Allergen Swaps

• Oil-Free: Use nonstick pan and omit frying oil.
• Low-Sodium: Use water instead of broth and reduce added salt.
• Flavor Boost: Stir in sun-dried tomatoes, olives, or sautéed onions into the base.
• No Nutritional Yeast? Leave it out or add a splash of lemon for brightness.

Chef’s Tips

• Prep Ahead: Polenta keeps well in the fridge for up to 4 days before frying.
• Extra Crispy: Dust slices with cornmeal before frying.
• Air Fry Option: Cook at 200°C (390°F) for 12–15 minutes, flipping halfway.

Wine Pairing

Pair with a crisp Pinot Grigio, a Verdicchio, or a light red Lambrusco to complement the polenta’s golden crust and subtle richness.

Nutrition Facts

Serving Size: 2–3 pieces (approx. 180g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I use instant polenta?
A: Yes, but adjust cooking time to 5–7 minutes. Texture may be less creamy.

Q: Can this be frozen?
A: Yes! Freeze sliced, cooked pieces and reheat in the oven or air fryer.

Q: Is this recipe good for meal prep?
A: Definitely! Make ahead and pan-fry when ready to eat.

Q: Can I serve this as a main dish?
A: Absolutely—serve with vegan mushroom ragù, lentil stew, or grilled vegetables for a full meal.

Golden, crispy, and 100% plant-powered! Try this Pan-Fried Vegan Polenta and tag @simplycookingx using #GlobalCuisineSeries to inspire mindful, creative cooking around the world.