Carolina Style Polenta
Submitted by thantious
Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
60 minThis is where Italian polenta meets Southern grits and they get along just fine. Corn grits are cooked low and slow until they’re silky smooth, then enriched with butter and beef bouillon for a savory backbone.
The creamy mixture gets spread thin on plates to cool and set, then sliced into pieces, rolled in cracker crumbs, and pan-fried in butter until the outside is shatteringly crispy while the inside stays soft and creamy.
It’s a make-ahead side dish that reheats beautifully, which makes it a smart move for dinner parties or holiday tables.
Serve it alongside roast chicken, braised short ribs, or a saucy ragu that needs something crunchy to soak it all up.
Kitchen Tips
- Cook the grits twice as long as the package says. Patience is the whole secret. Undercooked grits stay gritty. You want them completely smooth and creamy before they hit the plates.
- Spread them thin. The thinner the layer, the crispier the final result. Aim for about a quarter-inch on each plate.
- Let them cool completely before slicing. If they’re still warm, the pieces will fall apart when you try to bread and fry them.
Ingredients
Directions
Cook the corn meal or grits according to the package directions, but slowly, about twice as long as indicated and do not allow to scorch.
When the mixture is creamy, not gritty, add about 3 tablespoons margarine or butter and several bouillon cubes dissolved in a little hot water.
Pour the hot, creamy mixture onto about three flat plates and allow to cool, forming a thin coating.
Cut into slices and roll in cracker crumbs and sauté each piece in additional margarine or butter.
Drain on absorbent paper and cool; place pieces on cookie sheets.
Reheat before serving.
Serves six to eight.
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