Crispy Fried Polenta!

The first step is to cook the polenta.  I use 4 cups of water to 1 cup of corn.  My favorite is Rustic Integrale Polenta from  It is coarse with flecks of color and full of rich, corn flavor. I slowly add the corn while stirring to make certain it doesn’t clump and then cook it for about an hour.  I check the seasoning, adding salt if necessary, and a knob of grass-fed butter.  Then I pour it into a buttered half-sheet pan, cover it with plastic and put it in the fridge to set.  When I want to serve it, I take it out, cut it into wedges and fry it in a little olive oil in a cast iron skillet until it’s crispy on the outside and creamy on the inside.  It’s the perfect side with a roasted chicken and a fresh, green salad!