Pan Fried Polenta with Chives
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 8 to 12
  • 6 cups chicken stock (or water)
  • 2 cups coarse polenta (not quick cooking)
  • 1 cup half and half
  • ¼ cup minced chives
  • salt and pepper to taste
  • extra virgin olive oil for frying
  1. Bring stock or water to a boil and whisk in polenta slowly so that no lumps form. Continue to whisk until it thickens to an oatmeal consistency. Reduce heat to simmer, cover, and cook until no longer crunchy, about 20 minutes. Whisk in half and half and chives and season with salt and pepper to taste.
  2. Spread into a sheet pan in an inch thick layer and refrigerate overnight. The next day, cut into individually sized circles or squares and pan fry in extra virgin olive oil over medium high heat until golden brown on each side and heated through.
Recipe by Cooking With MicheleĀ® at