Active Time
Total Time
15 MIN
Serves : 8
© Chris Court

How to Make It

Step 1    

In a food processor, pulse the corn until a powder forms. Transfer to a bowl.

Step 2    

In a medium saucepan, bring the milk to a boil. Whisk in the corn powder and salt and simmer over moderate heat, whisking occasionally, until thickened, about 3 minutes. Scrape the polenta into an 8-by-4-inch loaf pan lined with plastic wrap and spread in an even layer. Refrigerate for 6 to 8 hours.

Step 3    

In a large, heavy saucepan, heat 2 inches of oil until it reaches 375° on a candy thermometer. Unmold the polenta and discard the plastic wrap. Cut the polenta into eight 1-inch-thick squares or rectangles. Working in batches, fry the polenta, turning once, just until golden, 30 seconds to 1 minute. Drain on paper towels.

Make Ahead

The polenta can be prepared through Step 2 and refrigerated for up to 3 days.


Freeze-dried corn is available at health-food stores and online at

Serve With

Chicken or duck, or topped with raw fish, cured meats or pickled vegetables as a canapé.

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