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    Home Β» Recipes Β» Appetizers

    Pan-Fried Polenta Slices

    Published: Sep 8, 2017 Β· Modified: Jul 15, 2022 by Alyssa Β· This post may contain affiliate links.

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    Slices of polenta served on a plate next to pesto and marinara sauce.

    Coated with Italian-seasoned breadcrumbs and Parmesan, these pan-fried polenta slices make a quick appetizer or small plate. They're delicious served with marinara sauce and basil pesto as dipping sauces.

    Slices of polenta served on a plate next to pesto and marinara sauce.

    Most of the time there's a tube of polenta hanging around my pantry. Inexpensive and with a considerable shelf-life when unopened, it's a versatile ingredient that can become shortcut creamy polenta, but can also be cooked in its solid form.

    This iteration here, pan-fried polenta slices, just may be my favorite way to prepare and serve it. SUPER easy (just slice, coat, and pan fry), these crisped up slices become the perfect vehicles for enjoying pesto and/or marinara sauce when you serve them alongside.

    Note: The photos in this post have been updated in July 2022 to focus on the pan-fried polenta, not an extra pesto recipe. There are no changes to the recipe, but there are additional instructions if you'd like to make these polenta slices in the air fryer.

    Recipe Ingredients

    Labeled pan fried polenta recipe ingredients in separate containers.
    • Tubed polenta: This is already fully-cooked and shelf-stable, though I've seen it stocked in the refrigerated area near the tofu in grocery stores. It can sometimes also be found in the dry pasta aisle.
    • Italian breadcrumbs: These provide the right amount of seasoning to the breading. If all you have are regular breadcrumbs, add an Italian seasoning blend (dried basil, oregano, parsley, garlic/onion powders, etc.) to flavor them up.
    • Parmesan: You can also use another hard Italian cheese, such as Pecorino Romano. Grating it yourself is recommended for the freshest flavor, though pre-shredded tubs from the refrigerated deli section are also good.
    • Egg: Adding one Tablespoon of water while beating the egg thins it out some so that it coats each polenta slice without becoming gloopy.
    • Oil: I use about two Tablespoons of olive oil for cooking the polenta slices, though you can use your preferred neutral-tasting pan frying oil.

    Step-by-Step Instructions

    1. Slice the tube of polenta into half-inch thick slices. As it's very dense, it will hold its shape very well. You'll end up with around eight full slices per tube, plus two slightly smaller end pieces.
    A tube of polenta sliced in half on a cutting board.
    1. Working with one slice at a time, submerge it fully in the bowl of beaten egg and water, and then press it into the bowl with the breadcrumb/Parmesan mixture. Press until it's coated entirely.
    A hand dipping a polenta slice into beaten egg (left) and then in breadcrumbs and Parmesan (right).
    1. Heat oil in a large skillet over medium heat. Once well-heated, add a single layer of breaded polenta slices to the pan, leaving space between them. You'll have to pan fry them in several batches. Cook for several minutes or until the bottom side is golden-brown. Flip and repeat until the other side is golden-brown as well.
    Breaded polenta slices being pan fried in a skillet.
    1. Transfer the pan-fried polenta slices to a paper-towel lined plate to absorb any excess oil. Repeat the process with the remaining slices.
    Six pan fried polenta slices draining on a paper towel-lined plate.
    1. Serve warm with pesto and/or marinara sauce for dipping.
    Slices of polenta served on a plate next to pesto and marinara sauce.

    Recipe Tips and Tricks

    • When breading, it's less messy if you reserve one hand for dipping each slice into the egg, and the other for dipping into the breadcrumb/Parmesan. This way the wet hand doesn't get completely coated with breading.
    • Store leftover polenta slices separately from any dipping sauces.
    • Fried polenta slices are best reheated in the oven to restore their crispness. Place them on an oven-safe rack set over a baking sheet so the air can circulate around them. While the microwave will certainly heat them again quickly, they'll become a bit soggy.
    Two fried polenta slices on a plate with a dollop of pesto.

    Alternate Method: Air Fryer Polenta

    With the same breading, fried polenta slices come out beautifully in the air fryer with no oil necessary.

    Spray your air fryer basket with non-stick spray, then place in as many breaded polenta slices that can fit in a single layer. Spritz the tops of them with olive oil spray. Air fry at 375°F for 7-8 minutes, then flip, spray with olive oil, and air fry again until golden-brown and crisp. After the flip may only take around 4-5 minutes, but every air fryer works differently.

    I made air fried polenta slices alongside the traditional and thought they were really, really similar. It's a great option if you prefer not to use more oil.

    A forkful of polenta being dipped into basil pesto.

    Related Recipes

    • Arugula Pesto
    • Air Fryer Eggplant
    • Spinach Pesto Recipe
    • Parmesan Almond Crusted Pork Chops with Parsley Pesto

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Pan-fried slices of polenta arranged on a serving plate.

    Pan-Fried Polenta Slices

    Coated with Italian-seasoned breadcrumbs and Parmesan, these pan-fried polenta slices make a quick appetizer or small plate. They’re delicious served with marinara sauce and basil pesto as dipping sauces.
    4.47 from 13 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Italian/American
    Prep Time: 18 minutes
    Cook Time: 12 minutes
    Total Time: 30 minutes
    Servings: 5
    Calories: 172kcal
    Author: Alyssa

    Ingredients

    • 1 18-ounce tube (510g) prepared polenta
    • 1 large egg
    • 1 Tablespoon water
    • ¼ cup Italian seasoned breadcrumbs
    • ¼ cup grated Parmesan cheese or Pecorino Romano
    • 2 Tablespoons olive oil more if needed
    • Pesto sauce for serving
    • Marinara sauce for serving
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    Instructions

    • Remove the tube of polenta from its packaging and blot it dry if necessary. Slice it into rounds about a half-inch thick. You'll end up with around eight full-size slices and two smaller end slices.
    • Add the egg and water to a shallow bowl and whisk until beaten and combined. In a separate bowl, stir together breadcrumbs and grated Parmesan.
    • Dip a polenta slice into the egg, taking care to cover all sides. Lift the slice up and let any excess egg drip off back into the bowl.
    • Press the slice into the with the breadcrumb/Parmesan mixture, taking care to press the breadcrumbs/Parmesan into the top, bottom, and sides of the slice.
    • Add 2 Tablespoons of olive oil to a large skillet and heat over medium heat. Once the oil is hot, add enough polenta slices in a single layer as will fit in the pan with some space between them. You'll likely need to cook them in a few batches.
    • Cook for several minutes, until the bottoms are golden-brown. Flip and cook until the other side is golden-brown. Once done, remove from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
    • Serve warm with pesto and/or marinara dipping sauces.

    Notes

    Ingredient Notes
    Polenta: Tubed polenta is shelf-stable and can be found in the dry pasta aisle, though I have also seen it on grocery shelves in the refrigerated section near the tofu.
    Breadcrumbs: If all you have are regular breadcrumbs, just add dried Italian seasonings (basil, oregano, parsley garlic powder, onion powder, etc.) as you like.
    Oil: Your preferred neutral-flavored pan frying oil can also be used here.
    Tips and Tricks
    • When breading, reserving one hand for dipping into the wet (egg) and another for dipping into the dry (breading mixture) helps minimize the mess and your hands from becoming coated themselves.
    • Reheat leftover fried polenta slices by placing them on an oven-safe rack set over a baking sheet and baking them until warmed and crisp again.
     
    Air Fryer Instructions: These are also great when air fried! To do so, bread the slices through step #4. Then follow these steps, note that timing may vary depending upon air fryer model:
      1. Spray air fryer basket with non-stick spray, then place the polenta rounds in it in a single layer with some space between them.
      2. Spritz the rounds with olive oil spray.
      3. Air fry at 375°F for 7-8 minutes, then flip each round over. Spray the now-tops of them with olive oil spray.
      4. Air fry again for an additional 4-5 minutes, or until both sides are golden-brown and crisp.

    Nutrition

    Serving: 2slices (no sauce) | Calories: 172kcal | Carbohydrates: 19.4g | Protein: 5.8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 480mg | Potassium: 26mg | Fiber: 1.3g | Sugar: 1.4g | Calcium: 66mg | Iron: 1mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
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    Comments

    1. Ann says

      October 06, 2022 at 5:15 pm

      5 stars
      I have made this but dredged in flour then egg and breadcrumbs.
      My daughter is a vegetarian and her boyfriend is not. They use their airfryer
      So I'll pass your site on.
      Take care
      Annie
      Clarkston Wa

      Reply
      • Alyssa says

        October 10, 2022 at 6:09 pm

        Hi Ann, thank you for passing on my site! I hope you enjoyed the polenta. πŸ™‚

        Reply
    2. Shelby F says

      July 20, 2021 at 11:14 am

      5 stars
      Turned out just like the picture!

      Reply
      • Alyssa says

        July 26, 2021 at 9:54 am

        So glad you liked it, Shelby!

        Reply
    3. Dan says

      April 22, 2020 at 6:56 pm

      4 stars
      This makes a great appetizer (or main course)! I cooked it in an air fryer for about 15 minutes; that worked well.

      Reply
      • Alyssa says

        April 23, 2020 at 1:08 pm

        Great idea with the air fryer! Glad you liked it. πŸ™‚

        Reply
      • Kathy says

        April 15, 2021 at 7:19 pm

        What temp

        Reply

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