June 17, 2023

Polenta Recipe Pan Fried with Basil

An Easy Dinner Idea Your Family Will Love


Polenta Recipe Fried with Basil

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Polenta the ingredient is finely ground corn, otherwise known as cornmeal. Polenta the dish is a traditional Italian dish made from boiled cornmeal. Polenta is a canvas for endless delicious dishes.  It can be served as a smooth and creamy porridge or allowed to cool and solidify, then sliced and fried or baked to add a satisfying crunch. Polenta can also be used as a base for various toppings, such as tomato sauce and melted cheese.


This family friendly and kid approved recipe is a base from which you can create your own favorite ways to serve polenta. 



1 cup of polenta

2/3 cup freshly grated Parmesan cheese

4 cups chicken stock or broth

2/3 cup fresh basil

Sea salt or Celtic salt

Fresh ground pepper


Olive oil


12-inch spring form pan


Lightly oil a springform pan by adding a drizzle of oil to the pan and use your fingers to rub the oil around the bottom and sides of the pan to coat it well.

Heat the broth or stock to just before the boiling point, and then add the polenta. Allow the polenta to cook for about 12- 15 minutes while stirring frequently. The polenta tends to bubble up and splatter out of the pan while cooking but the frequent stirring will keep it under control.

Next, add the grated cheese, fresh basil, sea salt, and pepper.

Spoon the polenta into the spring form pan and refrigerate for at least three hours.

To finish the preparation, remove the polenta from the pan and cut it into 16 slices like a pie. Dredge each slice in flour. Add enough olive oil to a frying pan to cover the bottom of the pan and fry each piece of polenta over medium high heat until well browned on both sides.

Serve and enjoy. 


Herbs go very well with polenta, so you can substitute the basil for another fresh herb. Rosemary goes particularly well with polenta, but I would use whatever fresh herb I have on hand, such as chervil, thyme, parsley, or oregano. I would also use dried herbs de Provence.

Almost anything goes with polenta. In addition to adding cheese and herbs to the polenta, you can add olives or sundried tomatoes. As far as cheese goes, the same is true. Almost anything goes.  Use the leftovers from this dish and top it with bleu cheese or mozzarella and bake. Or fresh tomato sauce spooned over it. The options are endless. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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