Pan-Seared Polenta: Crispy, Creamy Delight

Pan-seared polenta is a delicious and versatile dish that can be served as a side or main course. It is made by cooking polenta until it is thick and firm, then cutting it into squares or circles and searing it in a pan with oil until crispy and golden brown. The key to getting the perfect texture is to let the polenta cool and firm up before frying, and to use enough oil to get a good sear. Pan-seared polenta can be served with a variety of toppings or sauces, such as spicy tomato-basil sauce, marinara sauce, parmesan cheese, or blue cheese. It is a great alternative to pasta or rice and can be served with saucy dishes like beef goulash, chicken ragu, or vegetable salsa.

How to prepare polenta for pan-searing

Ingredients

• 8 cups water
• 3-5 tablespoons olive oil, divided
• 2 teaspoons salt
• 2 cups polenta (coarse cornmeal)
• 1/4 teaspoon freshly ground black pepper
• Optional: butter, beaten egg, lard, flour, or bread crumbs

Instructions

• Preheat your oven to 350°F.
• Place a 15x10x2-inch glass baking dish on a rimmed baking sheet.
• Combine water, olive oil, and salt in a dish.
• Gradually mix in the polenta.
• Place the baking sheet with polenta in the oven and bake for 1 hour.
• Add pepper and stir to blend. Bake for another 20 minutes.
• Stir again and spread evenly. Bake until the polenta is very thick, about 20 minutes longer.
• Cool the polenta to room temperature, 1 to 2 hours (the polenta will become firm).
• Using a metal spatula, press the polenta all over to even out the thickness.
• Cover with plastic wrap and chill. You can make this up to 2 days ahead.
• Preheat the oven to 325°F.
• Cut the polenta lengthwise into 4 strips, then cut each strip crosswise into 6 squares.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat.
• Working in batches, add the polenta squares and sear for about 8 minutes per side, or until crisp and golden brown.
• Transfer the polenta to a small baking sheet and place it in the oven to keep warm.
• Repeat with the remaining polenta, adding oil to the skillet as needed.

Tips:

• For an even crispier texture, you can refrigerate the polenta for several hours or overnight before pan-searing.
• You can also dip the polenta slices in all-purpose flour before shaking off the excess and adding them to the hot pan.
• Adding butter to the pan can help prevent the polenta from burning.
• For a gluten-free option, grill the polenta instead of pan-searing.

How to cut polenta for pan-searing

To cut polenta for pan-searing, it is important to first let the polenta cool and set. The polenta should be left to cool to room temperature and can even be placed in the fridge to speed up this process. The polenta should be poured into a large dish or baking sheet to a thickness of about 1–1.5 inches. Once cooled, the polenta will be firm enough to cut into the desired shape. This could be squares, rectangles, triangles, or circles, or slices.

It is also possible to use pre-cooked tubed polenta, which can be sliced into rounds.

How to pan-sear polenta

Ingredients

• Polenta (coarse cornmeal)
• Olive oil
• Salt
• Water
• Spicy tomato-basil sauce (optional)
• Fresh basil sprigs (optional)

Method

• Preheat your oven to 350°F.
• Place a 15x10x2-inch glass baking dish on a rimmed baking sheet.
• Combine 8 cups of water, 3 tablespoons of olive oil, and 2 teaspoons of salt in the dish.
• Gradually mix in the polenta.
• Place the baking sheet with the polenta in the oven and bake for 1 hour.
• Add pepper and stir to blend. Bake for another 20 minutes.
• Stir again and spread the mixture evenly.
• Bake until the polenta is very thick, about 20 minutes longer.
• Let the polenta cool to room temperature, for 1 to 2 hours. It will become firm.
• Using a metal spatula, press the polenta all over to even out the thickness.
• Cover with plastic wrap and chill. This step can be done up to 2 days ahead.
• Preheat the oven to 325°F.
• Cut the polenta lengthwise into 4 strips, then cut each strip crosswise into 6 squares.
• Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
• Working in batches, add the polenta squares to the skillet and sauté until crisp and golden brown, about 8 minutes per side.
• Transfer the polenta to a small baking sheet and place it in the oven to keep warm while you cook the remaining batches, adding more oil to the skillet as needed.
• Divide the polenta among plates and serve.

Tips

• For an extra crispy texture, you can refrigerate the polenta for several hours or overnight before frying.
• You can also dip the polenta slices in all-purpose flour before frying to enhance the crispness.
• If you prefer grill marks, you can grill the polenta instead of pan-searing it.
• Adding an egg to the cooled polenta will help the polenta hold together better.
• Using a non-stick pan can help prevent the polenta from sticking.
• For gluten-free polenta, you can dust the slices with cornstarch or corn flour instead of all-purpose flour.
• If you want to make the polenta in advance, you can store it in the fridge for up to 3 days in an airtight container.

How to serve pan-seared polenta

Ingredients

• 3-5 cups of water or chicken stock
• 2-5 tablespoons of olive oil (plus extra for frying)
• 1/4 cup of grated parmesan
• 1 cup of marinara sauce
• 1 3/4 cups of yellow cornmeal
• 3 tablespoons of unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

Optional Ingredients

• Spicy tomato-basil sauce
• Fresh basil sprigs
• Blue cheese or gorgonzola
• Romesco sauce
• Green pipian

Utensils

• Heavy large saucepan
• 11x7 inch baking dish
• Large nonstick skillet
• Baking sheet
• Frying pan
• Spatula
• Cookie cutter

Method

First, lightly oil your baking dish. Next, bring your water or chicken stock to a boil in a large saucepan. Add salt, then gradually whisk in the cornmeal. Reduce the heat and cook until the mixture thickens and the cornmeal is tender, stirring often. Turn off the heat and add the butter, stirring until melted. Transfer the hot polenta to the prepared baking dish, spreading evenly to around 3/4 inch thick. Refrigerate until cold and firm, for about 2 hours.

Preheat the oven to 325°F. Cut the polenta into 1-2 inch pieces. Heat oil in a large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, which should take around 3 minutes per side. Transfer the polenta pieces to a paper towel to drain, then place on a baking sheet and keep warm in the oven while cooking the remaining batches.

Finally, transfer the polenta pieces to a serving platter. Sprinkle with parmesan cheese and salt, and serve with a side of marinara sauce.

Tips

For a firmer texture, you can leave the polenta to cool overnight in the fridge. For a gluten-free option, grill the polenta instead of frying.

How to store pan-seared polenta

Storing pan-seared polenta is similar to storing cooked polenta. It is important to let the polenta cool down to room temperature before storing it. This helps prevent condensation and ensures the polenta retains its texture. Once cooled, transfer the polenta to an airtight container or wrap it tightly in plastic wrap. This will help to prevent any odors from seeping into the polenta and will protect it from moisture and contaminants.

When storing in the refrigerator, make sure to place the polenta in the main compartment, away from raw meats or other strong-smelling foods. This will help maintain its original flavor and prevent any cross-contamination.

You can also freeze pan-seared polenta if you want to store it for an extended period. To do this, let the polenta cool completely, then divide it into individual portions or the desired serving sizes. Wrap each portion tightly in plastic wrap or place them in airtight freezer bags, removing as much excess air as possible to prevent freezer burn. Label each package with the date of freezing, and consume within 1-2 months for the best taste and texture.

When you're ready to enjoy your stored polenta, thaw it in the refrigerator overnight, and reheat it gently on the stovetop or in the microwave, adding a splash of liquid to restore its creamy consistency.

Frequently asked questions