Chris' Recipes

Bon Appetite!

Crispy Pan Fried Poleta Sticks

Written By: Chris - Aug• 15•13

I recently posted the Polenta and Guyere cheese recipe. What I failed to mention is that it makes a lot! I actually diverted from the directions on the package, which started with two cups of dried corn grits. Thank goodness, or we’d have been eating polenta for days! As it is, we only ate a fraction of the polenta during our original meal, so there were left overs. You may recall that I was inspired to make polenta after visiting the Brazilian Grill recently, where they served little fried polenta sticks. Those were actually one of the few things I enjoyed that night and is what inspired me to create something similar with my left overs! I wish I could remember who was talking about Panko crumbs recently, because they would be credited for making these little goodies really special.

IMG_9308

The left over polenta lasts int he fridge for several days, so I actually made them twice with different meals. The first time they were good, but I thought they needed something and later added a bit more flavor in the second batch.

IMG_9365

In the future, I will use a treated jelly roll or cookie sheet to make the cutting easier, rather than the round molded piece I had.

IMG_9236

Ingredients:

Polenta, cooked and chilled, cut into rectangles 3/4″X3″ or so (left overs work well as they have had plenty of to firm up)
Sunflower Oil, for pan frying
1/2 teaspoon Lawreys Seasoning Salt
dash of Salt & Pepper, to taste
Rub, for roasting vegetables
1/4 Cup Egg Beaters
2 Tablespoons Milk
1/3 Cup Panko Crumbs, maybe a little more or less

IMG_9296 IMG_9342

On both occasions, I set up a work station for dipping next to my saute pan. The one on the right has more seasoning and I was more consistent with the cuts and size of the left over polenta into sticks.

IMG_9300 IMG_9345

Preheat the oil in a skillet over medium high heat. Begin combining the eggs, milk and seasonings. Place the chilled polenta sticks into the egg bath; turning with tongs to coat all sides. Next, dredge in the panko bread crumbs to evenly coat.

IMG_9347

Cook over medium heat on all four sides until browned evenly.

IMG_9306 IMG_9353

Once cooked, allow to rest on a paper towel to absorb any access oil.

IMG_9318

The outsides are crispy and crunchy, while the centers are warm and creamy soft.

IMG_9313

The first time I made them, we enjoyed them along side of a piece of seasoned grilled chicken breast and a grilled romaine, goat cheese salad with a vinaigrette. We sipped on a wonderful Joseph Phelps Merlot.

IMG_9361

I really enjoyed them the second time around as they were so much more flavorful! I also pan-fried them a little crispier than the first time. I served them along side of fresh rosemary and thyme herb seasoned and grilled boneless pork on top of a potato mash, with pork gravy. A Beet salad with arugula and goat cheese paired perfectly with the Beringer Merlot!

Bill must have been on a Merlot kick, but I didn’t mind a bit because Merlot is one of my favorites!

Enjoy!

Cheers!
~Chris

 

 

 

 

 

 

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Comment

  1. […] enjoyed this meal with a 2012 CROZE Napa Valley Chardonnay, some crispy polenta sticks and a warm beet salad.  So […]

What do you think?