🔕 🔔

My Basket ()

All questions

Really crispy, really gooey polenta

583a2f57 3020 4069 b8d7 670f1d1cad03  thumb 600

My favorite restaurant, Nopa, has a brunch dish of fried eggs with the best fried polenta I've ever had. It's so crispy on the outside, and so gooey on the inside. When I fry up leftover polenta, it's nowhere near as crispy or as gooey - just lacklusterly in between. Any ideas what the secret is?

asked by linzarella over 5 years ago
3 answers 2318 views
Wholefoods user icon
added over 5 years ago

Try to cook out your polenta and pour it into a pan to chill when it is still fairly loose. I like to simmer mine on the stove for about 30 minutes and then transfer it to a double boiler to cook out for another hour or so- the result is super fluffy and light. Before you turn it out, hit it with a couple of table spoons of butter and a generous handful of grated Fontina cheese, stir, then let it chill and set. Cut the chilled polenta into wedges and dust in a little flour or cornstarch and pan fry. Hopefully you get the crispy-gooey combination that Lawrence does at Nopa.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Hot pan to crisp it & add cheese to make it

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added over 5 years ago

I agree that the polenta probably has to be fairly loose when it gets cooled down, and I'd also say that whatever amount of cheese and butter or olive oil you use should be more than what seems reasonable. (Having worked in restaurant kitchens, it still always blows my mind how much more fat restaurants put in their food than I would at home.) Is it possible that they're deep frying the polenta?

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.