Author: Jamie Rippy
- 1 Cup Uncooked Polenta
- 2 Eggs
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Cayenne Pepper
- 1/8 Teaspoon Black Pepper
- 2 Cups Panko Breadcrumbs
- Oil for Frying
- To Be Done Ahead of Time: Cook polenta according to package directions. Cool slightly and then pour into an 8 x 8 pan lined with wax paper. Cover and move to the refrigerator to cool completely. (This can be done the day before)
- Minutes Before Frying: Turn the completely cooled polenta out onto a cutting board. Cut into 8 squares or triangles. Place the polenta pieces, on the cutting board, into the freezer. Allow to stay in the freezer about 30 minutes, just long enough for the outside to firm up and allow for easy handling.
- Minutes Before Frying: Begin heating oil in a medium/medium-large deep sided skillet over medium-high heat. You want at least and inch of oil.
- Beat 2 eggs in a bowl. Add the paprika, salt, and peppers to the eggs. Mix well.
- Once the oil is hot, remove the polenta from the freezer.
- Taking one piece of polenta at a time, dip the polenta into the egg mixture and coat completely. Dredge the egg coated polenta in the panko and carefully place the polenta into the hot oil.
- Reduce the heat to medium.
- Continue adding polenta to the pan, but be careful not to crowd the pan. You should have no more than 2-3 pieces in the pan at any given time.
- Each piece should be nice and brown on the bottom side within 2-3 minutes. Flip and allow the other side to cook to a golden brown.
- Once both sides have cooked, remove the polenta and place it on paper towels to drain.
Recipe by at http://mamamommymom.com/deep-fried-polenta-with-a-spicy-tomato-relish-sundaysupper/