FRIED POLENTA (GIADA DE LAURENTIIS)
- 1t plus 1/2 c olive oil
- 3c Basic Polenta, freshly made and hot
- 1/4 c Parmesan cheese
- 2t salt
- 1c Marinara sauce
Coat 11x7 baking dish with 1t oil. Transfer hot polenta to prepared baking dish, spreading evenly to 3/4" thickness. Cover and refrigerate about 2 hours.
Preheat oven to 250. Cut polenta into 2x1" pieces.
In large, heavy skillet, heat remaining 1/2c oil over medium-high flame. Working in batches, fry polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer pieces to paper towels and drain. Place polenta pieces on baking sheet to keep warm in oven while cooking remaining batches.
Transfer pieces to serving platter. Sprinkle with parmesan cheese and salt, then serve with marinara sauce.