Crispy Parmesan Polenta Sticks

Crispy Parmesan Polenta Sticks on marble cutting board with parchment paper and homemade-style pieces served with marinara. — Rustic Crispy Parmesan Polenta Sticks – golden and homemade, served with marinara sauce on marble cutting board.

Crispy Parmesan Polenta Sticks are the ultimate Italian-inspired snack or side dish you didn’t know you needed. Perfectly golden on the outside and tender on the inside, these fried polenta bites bring a rustic yet upscale touch to any table. Because they’re coated in panko breadcrumbs and Parmesan, every bite delivers a satisfying crunch followed by creamy, savory goodness.

What makes this recipe so special is its versatility. You can serve them as an appetizer with marinara for dipping, pair them alongside roasted meats, or enjoy them as a unique alternative to fries. In fact, polenta has deep roots in Northern Italy, where it was originally enjoyed as a simple peasant dish. Over time, chefs elevated it into countless variations—fried polenta being one of the most beloved.

Whether you’re hosting friends or just craving a cozy comfort food, these Crispy Parmesan Polenta Sticks are a delicious way to impress. And with just a few pantry staples, you can make this restaurant-worthy dish at home.

Recipe Yield: 6 servings

INGREDIENTS

1 cup cornmeal (medium grind)
½ cup grated Parmesan cheese
1 cup whole milk
3 cups water
1 tsp sea salt
2 tbsp unsalted butter
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp smoked paprika
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup vegetable oil (for frying)
Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Cook the polenta:
In a saucepan, bring water and milk to a gentle boil. Add salt, then slowly whisk in the cornmeal. Stir continuously until thick and creamy, about 10 minutes.

2. Add flavor:
Remove from heat and stir in butter, Parmesan, pepper, garlic powder, and smoked paprika until fully blended.

3. Set the polenta:
Spread the polenta evenly into a greased 9×9-inch dish, smoothing the top. Chill in the refrigerator for at least 2 hours, or until firm.

4. Cut and coat:
Once firm, cut the polenta into squares, rectangles, or sticks. Dredge each piece in flour, dip in beaten eggs, then coat with panko breadcrumbs.

5. Fry until golden:
Heat vegetable oil in a skillet over medium-high heat. Fry polenta pieces in batches, turning occasionally, until crisp and golden brown on all sides, about 3–4 minutes per batch. Transfer to a paper towel–lined plate.

6. Serve and enjoy:
Garnish with fresh parsley and serve warm with marinara, aioli, or your favorite dipping sauce.

Helpful Tips to Perfect This Recipe

Chill the Polenta Well: The longer it chills, the firmer it becomes, making it easier to cut and fry.
Choose the Right Oil: Use a neutral oil with a high smoke point, such as vegetable or canola, for crisp results.
Add Extra Flavor: Mix in shredded mozzarella, fresh herbs, or a pinch of chili flakes for a gourmet twist.

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