30-Minute Pan-Fried Polenta Slices
Crispy on the outside, tender on the inside, these pan-fried polenta slices are a quick and easy appetizer or small plate. Coated in Parmesan and Italian-seasoned breadcrumbs, they’re perfect with pesto or marinara for dipping, making them a healthy, satisfying, and versatile option for everyday cooking or entertaining.
Equipment
- Large skillet – 1
- Shallow bowls – 2
- Knife (1)
- Cutting board (1)
- Paper towels – 1
- Whisk (1)
Ingredients
- 1 tube 18 oz / 510 g prepared polenta
- 1 large egg
- 1 tbsp water
- ¼ cup Italian-seasoned breadcrumbs
- ¼ cup grated Parmesan cheese or Pecorino Romano
- 2 tbsp olive oil more if needed
- Pesto sauce for serving
- Marinara sauce for serving
Instructions
- Preparing the Polenta Base: Start by removing the tube of prepared polenta from its packaging. If there is any moisture or condensation on the surface, gently blot it dry with a paper towel to prevent sogginess when cooking. Place the polenta on a clean cutting board and slice it into rounds roughly half an inch thick. You should end up with about eight uniform slices and two smaller end pieces. Try to keep the slices even in thickness so they cook evenly.
- Mixing the Egg Wash: In a shallow bowl, crack the large egg and add 1 tablespoon of water. Using a whisk or fork, beat the mixture until the egg and water are fully combined, creating a smooth, slightly frothy wash. This will help the breadcrumbs adhere to the polenta slices evenly, giving them a crisp coating.
- Preparing the Breadcrumb Coating: In a separate shallow bowl, combine ¼ cup Italian-seasoned breadcrumbs with ¼ cup of grated Parmesan cheese (or Pecorino Romano). Stir them together thoroughly so that the Parmesan is evenly distributed among the breadcrumbs. This mixture will provide the golden, savory crust that makes these polenta slices irresistible.
- Coating the Polenta Slices: Take a single polenta slice and dip it into the egg wash, making sure all sides are lightly covered. Lift the slice from the bowl and let any excess egg drip back into the bowl to avoid a soggy coating. Immediately press the slice into the breadcrumb-Parmesan mixture, pressing gently but firmly to ensure the coating sticks to the top, bottom, and edges. For best results, reserve one hand for the egg and one hand for the breadcrumbs to keep your hands clean and minimize mess. Repeat this process for all polenta slices.
- Heating the Skillet: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking. Properly heated oil is key to achieving a golden-brown, crispy crust without sticking. You may need to adjust the heat slightly to maintain a steady, moderate sizzle.
- Pan-Frying the Polenta: Carefully place a few coated polenta slices into the skillet, arranging them in a single layer with some space between each slice. Avoid overcrowding, as this will prevent the slices from crisping properly. Cook for 3–4 minutes or until the bottom is golden-brown and crisp. Use a spatula to gently lift a corner and check the color.Flip each slice and cook the other side for an additional 3–4 minutes, until both sides are evenly browned and crisp. Repeat in batches until all slices are cooked, adding more olive oil if needed.
- Draining Excess Oil: Once the polenta slices are golden and crispy, transfer them to a plate lined with paper towels. This allows any excess oil to be absorbed, keeping the slices crisp and not greasy. Let them rest for a minute or two; they will firm up slightly as they cool.
- Serving the Polenta Slices: Arrange the cooked polenta slices on a serving platter. Serve warm with small bowls of pesto and marinara sauce for dipping. The creamy, cheesy interior pairs beautifully with the crunchy coating, and the sauces add an extra layer of flavor. These are perfect as a snack, appetizer, or side dish.
- Reheating Leftovers (Optional Tip): If you have leftover polenta slices, you can reheat them without losing their crispiness. Place them on an oven-safe rack set over a baking sheet and bake at 375°F (190°C) for 5–7 minutes until warm and crisp. Avoid microwaving, as this can make the slices soft.
- Air Fryer Variation (Optional Tip): For a lighter option, air fry the coated polenta slices. Preheat the air fryer and spray the basket with non-stick spray. Arrange the slices in a single layer, leaving space between them, and lightly spritz the tops with olive oil spray. Cook at 375°F (190°C) for 7–8 minutes, then flip the slices and spritz again. Cook an additional 4–5 minutes or until both sides are golden-brown and crisp.
Notes
- Polenta Options: Pre-cooked tubed polenta works best for ease, but you can use homemade or leftover polenta if pressed firmly and sliced evenly.
- Breadcrumbs: If you only have plain breadcrumbs, add dried Italian herbs like oregano, basil, parsley, garlic, and onion powder to mimic the seasoning.
- Oil Choice: Olive oil is ideal for flavor, but neutral oils such as avocado or vegetable oil also work well for pan-frying.
- Even Slicing: Try to keep slices uniform in thickness for consistent cooking and crispiness.
- Mess-Free Breading: Use one hand for the wet egg wash and one hand for the dry breadcrumb coating to minimize sticking and mess.
