Posted March 3, 2013 by Marc Gottlieb
Prep Time 5 min Cook Time 25 min Ready Time 30 min Servings: 8


  • 450 grams yellow cornmeal
  • 700 mililiters milk
  • 80 grams butter
  • oil for frying
  • butter, to flavor the frying oil


  1. In a small sauce pot over medium high heat, pour in milk and add butter.
  2. When the milk begins to simmer, add cornmeal and reduce fire to low.
  3. Cook polenta on low, stirring more or less constantly, until the mixture is very thick and pulls away from the sides of the pot while stirring.
  4. Pour thickened polenta onto a greased baking sheet and spread until 1cm high.
  5. Chill until firm, about forty minutes.
  6. Heat oil and butter in a small frying pan on medium.
  7. Remove polenta from refrigerator and cut into small squares.
  8. Fry until golden, about six minutes per side.
  9. Serve with grated Parmesean, sauteed onions and mushrooms, or any creative savory topping.