Crispy Polenta Wedges
A good batch of polenta wedges relies on patience while cooling. Once the mixture is set, it becomes a structural block you can shape, sear, and serve alongside almost any roasted meat or bitter greens.
The setting time is non-negotiable.
If you try to slice the polenta before it is completely cold, the wedges will crumble in the pan. Give it at least three hours in the refrigerator.
- heavy-bottomed saucepan
- whisk
- 8x8 inch baking dish
- cast iron skillet
What goes in.
- 1 cupyellow cornmeal, medium grind
- 4 cupswater or chicken stock
- 2 tbspunsalted butter
- 1/2 cupparmesan, finely grated
- 1 tspkosher salt
- 1/3 cupneutral oil, for frying
Don't crowd the pan
Give each wedge an inch of space in the skillet. If the pieces touch, they steam rather than sear, and you will lose that distinct, glass-like crust.
The method.
Cook the base
Bring the water or stock to a boil in the saucepan. Slowly whisk in the cornmeal. Reduce heat to low, cover, and cook for 30 minutes, whisking every 5 minutes to prevent scorching.
Finish and set
Stir in the butter, salt, and parmesan. Pour the mixture into an 8x8 inch dish lined with parchment paper. Smooth the top with a spatula. Refrigerate until firm, at least 3 hours.
Cut
Lift the block out of the pan using the parchment. Cut it into eight rectangles, then slice each in half diagonally to form wedges.
Sear
Heat the oil in the cast iron skillet over medium-high heat. Place wedges in the pan. Let them cook undisturbed for 5 minutes until a deep brown crust forms. Flip and repeat on the other side.
Other turns to take.
Herbed
Fold in a tablespoon of finely minced rosemary or thyme right before pouring the cooked polenta into the cooling dish.
Spicy
Add a teaspoon of red chili flakes to the boiling liquid at the start.
When it doesn't go to plan.
Use a fine-mesh screen over your skillet if the oil splatters.
If the polenta feels too loose after 30 minutes, keep cooking it until it pulls away cleanly from the sides of the pot.
Ensure the oil is shimmering before adding the wedges, or they will stick and tear.
The ones that keep coming up.
Can I use instant polenta?
Instant varieties often result in a texture that is too soft and may fall apart when you attempt to fry them. Stick to traditional medium-grind cornmeal for the best structure.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to two days. Reheat them in a toaster oven or skillet to regain the crispness.
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