What is the best way to brown polenta? I find it doesn't get restaurant crisp just in a pan with olive oil. Any tricks to report?
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What is the best way to brown polenta? I find it doesn't get restaurant crisp just in a pan with olive oil. Any tricks to report?
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If y'all said this & I missed it, please forgive.
But in addition to the cooling of the polenta, and the oil tricks, I also grill it...inside under the broiler, or on an outside grill if the pieces are solid enough and you have one of those baskets to prevent it from falling into the fire.
Also, if you like & appropriate to the meal, add a bit of grated parmesan for a nice crust.
Do grill marks count as "brown polenta"?
You decide.
The polenta will hold together better if a beaten egg is added to the cooled polenta and/or 2 to 3 tablespoons of butter are added. Lard works really great as it solidifies well and your polenta will hold together even better as well as self baste.
I use a nonstick pan and it works great. Non stick pans are primarily aluminum and heat well and thoroughly. Regular pans, good stainless steel, work well too but there is a tendency for the polenta to stick.
Unfortunately, if you use coconut oil, the frying process takes much longer. On the plus side, coconut oil can take the high heat without burning. : )
Make a day ahead (at least), make more than you need, and enjoy day 1 as polenta. Then pour the rest into a sheet/loaf/flat pan and refrigerate at least over night. Cut into squares, diamonds, circles, whatever, flour lightly and brown in oil, butter or whaterver. Works like a charm. Or just make enough for the chilled, cut and fried, if you don't want the initial polenta. But to fry it, it must, must be firmed up and chilled for a good long time. No broiler, the shallow fry is the way to go.
Just to make sure, you are cooking the polenta the day before frying, right? I think that's important. Cook the day before and put it in a loaf pan and leave it in the fridge overnight, then slice it before you fry it.
The kind of pan you fry in also makes a difference. non-stick may be convenient, but I don't think it gives you a nice a brown as a non-non-stick.
First, you have to get as much moisture off the surface of the food as possible so that the hot oil doesn't waste its time boiling off the moisture (and creating steam) before it can begin to make the food brown and crisp.. You can do this by dredging with something dry, like flour or bread crumbs, or by letting the food air dry, or by a combination of both.
Second, you can add something to the polenta itself, like a bit of sugar or some grated cheese (parmesan, yum), to help things along.
Third, and the most bestest trick ever for better frying (which actually is Rule #1), add a small amount of old (previously used and cooled) oil to the new oil. Try this experiment: In one small skillet, heat a half cup of oil with a couple of tablespoons of used oil; in another small skillet, heat a half cup of fresh, clean, never-used oil, and fry equal-sized slices of potato or polenta in each skillet. I'll bet $20 that the one with a bit of used oil browns quicker, crisper and more evenly than the fresh one. A well-stocked kitchen should always have a small container of used oil, like the crock of bacon grease our grandmothers used to keep on the stove. It doesn't matter what kind of oil is used for frying, by the way--even olive oil needs a little nudge when it comes to crisping things up.
I don't think broiling is the answer. Yes, the heat is higher, which is a decent crisping and browning aid in and of itself, but I think your results would be spotty.
http://books.google.com/books?id=H3tz-11DlXkC&pg=PA87&lpg=PA87&dq=roasted+polenta+San+Francisco+Chronicle+cookbook&source=bl&ots=j8v-MBGna1&sig=LtJ0ee1LvJD74Sc-dQVty1d-Mtw&hl=en&ei=d3A3Td2DDpD6sAOx99jbAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBMQ6AEwAA#v=onepage&q&f=false
I notice that Joanne Weir nearly deep fries them. She dusts with flour and fries in 1/2 inch of olive oil heated to 375F. This sounds like it would get pretty crispy to me.
http://www.foodnetwork.com/recipes/sara-moulton/crispy-polenta-cakes-with-wild-mushrooms-ragout-recipe/index.html