How to Pan-Sear Polenta
Pan-seared polenta is that perfect combination of creamy and crispy, excellent for soaking up sauces and gravies. You can make your own polenta at home, or purchase a prepared variety, usually sold in plastic tubes. If you make your own polenta from scratch, plan for enough time to allow it to cool in the refrigerator and become firm, at least four to five hours and preferably overnight.
Things You'll Need
- Chilled, firm polenta
- Olive oil
- Butter (optional)
Instructions
-
Cut the polenta into slices. If you're using homemade polenta that was prepared in a square or rectangular baking dish, you can slice the polenta into triangles or squares, depending on your preference.
-
Drizzle the bottom of a large, non-stick skillet with olive oil and and place over medium-high heat. If you wish, you can also use a combination of butter and olive oil, instead.
-
Fry the polenta slices until a golden-brown, crispy crust forms, about eight minutes per side. If necessary, heat more olive oil or butter in the skillet before adding more polenta. If you're making several batches of polenta, keep the cooked ones warm in a 325-degree Fahrenheit oven while you sear the rest.
Cooking Techniques
- How to Cook Silver Salmon (9 Steps)
- How to Pan Fry Frozen Mozzarella Sticks (5 Steps)
- How do you cook muskellunge?
- How to Store Fresh Broccoli & Cauliflower (3 Steps)
- How to Substitute for Citric Acid in a Recipe
- NuWave Oven Cooking Techniques
- What food contamination is prevents by cooking with safe temperatures?
- What are advantages of roasting?
- What is the meaning of proof in cooking?
- How to Split a Cornish Hen (5 Steps)
Cooking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
