Fried Polenta Panzanella Recipe

Recipe By Slurrp

Fried Polenta Panzanella is a delicious and hearty Italian salad made with crispy fried polenta, fresh tomatoes, cucumbers, and basil. The polenta is sliced and fried until golden and crispy, adding a satisfying crunch to the salad. Tossed with a tangy vinaigrette dressing, this dish is a perfect combination of textures and flavors. It can be served as a side dish or a light main course, and is a great way to use up leftover polenta.

4.2
13 Rating -
Rate
Vegdiet
1hr 12minstotal
1hr Prep
12minsCook
1hr 12m.total
1hr Prep
12m.Cook
Fried Polenta Panzanella
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ingredients serve

Ingredients for Fried Polenta Panzanella Recipe

  • 1/2 cup Cooked Polenta, Cooled And Firm
  • 1/2 tablespoon Olive Oil
  • 1/2 cup Cherry Tomatoes, Halved
  • 1/4 Cucumber, Diced
  • 0.06 cup Fresh Basil Leaves, Torn
  • 1/2 tablespoon Red Wine Vinegar
  • As required Salt And Pepper To Taste

Directions: Fried Polenta Panzanella Recipe

Cooking Directions

  • STEP 1.Slice the cooked polenta into 1/2-inch thick slices.
  • STEP 2.Heat oil in a large skillet over medium heat.
  • STEP 3.Fry the polenta slices until golden and crispy on both sides.
  • STEP 4.Remove the polenta from the skillet and let it cool slightly.
  • STEP 5.In a large bowl, combine the tomatoes, cucumbers, and basil.
  • STEP 6.Add the fried polenta slices to the bowl and toss gently to combine.
  • STEP 7.In a small bowl, whisk together the olive oil, vinegar, salt, and pepper to make the vinaigrette dressing.
  • STEP 8.Drizzle the dressing over the salad and toss to coat evenly.
  • STEP 9.Let the salad sit for a few minutes to allow the flavors to meld together.
  • STEP 10.Serve the Fried Polenta Panzanella as a side dish or a light main course.

Cooking Tips

  • Make sure the oil is hot enough before frying the polenta to ensure a crispy texture.
  • You can add other vegetables like bell peppers or red onions to the salad for extra flavor and color.
  • If you don't have leftover polenta, you can make a fresh batch and let it cool before slicing and frying.

Storage and Serving

  • Leftover Fried Polenta Panzanella can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving, let the salad come to room temperature and give it a quick toss to refresh the flavors.
  • You can serve the salad as is or with a side of crusty bread for a more substantial meal.
Nutrition
value
634
calories per serving
53 g Fat15 g Protein25 g Carbs8 g FiberOther

Current Totals

  • Fat
    53g
  • Protein
    15g
  • Carbs
    25g
  • Fiber
    8g

MacroNutrients

  • Carbs
    25g
  • Protein
    15g
  • Fiber
    8g

Fats

  • Fat
    53g

Vitamins & Minerals

  • Calcium
    379mg
  • Iron
    4mg
  • Vitamin A
    1567mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    112mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    60mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    1mg
  • Phosphorus
    294mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp