Summer salad with crispy fried polenta

When it comes to polenta, we have so many ways in which we prepare it that I am seriously thinking to start a ‘polenta’ series. We like it simmered, baked, rolled, layered, fried and BBQed, plain or stuffed, savoury or sweet. You see? So many.


Here you have a colourful summer salad with tomatoes, broad beans and crispy fried polenta that makes for a quick lunch or even a starter for dinner. 



360ml water

120g coarse polenta flour

1 pinch of salt

50 grated cheese

Cherry tomatoes

Broad beans

1tbsp vinegar

1 pinch of salt




Bring the water to the boil and gradually add the polenta whisking continuously. Turn the heat to medium and keep stirring for 5 minutes until the polenta is quite firm. Spread it on a baking sheet shaping it into a 3-5cm thick rectangle. You can use a palette knife to do this. Allow it to cool, then cut into strips, resembling fish fingers.


In the meantime, slice the tomatoes and mix them with the broad beans. Mix the vinegar with the salt and oregano, then add the oil, stirring well until it emulsifies.


Cover the bottom of a shallow frying pan with a thin layer of oil. Fry the polenta slices for about 4 minutes on each side until they become golden in colour. Add them to the salad, then drizzle the sauce on top and mix carefully.



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