I’ve finally figured out how to make crispy polenta cakes. Make this recipe, then place it into a 9 x 9 pan. Cover with saran wrap and refrigerate a few hours until firm or overnight. Remove from the pan, slice into pieces, and bread them.
You’ll need about a cup of all purpose flour, three or four eggs, and about two cups of panko (Japanese-style bread crumbs). You may, if you wish, season any or all of those items with salt, pepper, or another seasoning blend of your choice.
Place those three items in individual dishes. Dredge the cold polenta in the flour, then into the egg wash, and finally in the panko, pressing down to adhere. Place the breaded squares on a cooling rack set over a baking sheet and refrigerate at least 30 minutes (to set the coating).
Heat 3-4 tablespoons of olive oil in a sauté pan and fry until crispy and golden.
