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Crispy Polenta

  • servings: 6




  • Extra-virgin olive oil, for pan
  • Coarse salt
  • 1 1/3 cups polenta (about 9 ounces)
  • All-purpose flour, for dusting
  • 7 cups sunflower oil, for frying
  • Sea salt, for serving


  1. Step 1

    Brush a small rimmed baking sheet with olive oil; set aside. In a large pot, bring 6 cups water to a boil over high heat; season with salt. Slowly whisk in polenta, and cook, partially covered, and stirring every 4 to 5 minutes, over medium-low heat until it begins to thicken, 30 to 35 minutes. Remove from heat.

  2. Step 2

    Carefully pour polenta onto prepared baking sheet, spreading it out to an even thickness. Let cool, and tear into 1-inch pieces; lightly dust with flour.

  3. Step 3

    Line a baking sheet with paper towels; set aside. Meanwhile, heat sunflower oil in a large heavy-bottomed pot until it registers 350 degrees on a deep-fry thermometer. Using a slotted spoon, carefully add polenta in batches while maintaining the temperature of the oil. Cook until crispy, about 4 minutes. Transfer to prepared baking sheet to drain. Serve immediately seasoned with sea salt.

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