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.
Servings 5
Calories 172kcal
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
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.
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- Spray air fryer basket with non-stick spray, then place the polenta rounds in it in a single layer with some space between them.
- Spritz the rounds with olive oil spray.
- Air fry at 375°F for 7-8 minutes, then flip each round over. Spray the now-tops of them with olive oil spray.
- 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
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
