Pan-fried Polenta with Agrodolce Sauce
Pan-fried Polenta with Agrodolce Sauce
Try out this simple yet tasty recipe by Zoe Bingley-Pullin.
  • Difficulty Level Moderate
  • Technique Frying
  • Cooking Time 2 hours
  • Yield 2 servings
  • ½ cup instant polenta
  • 2-3 cups water
  • Olive oil, for lightly frying
  • Sauce:
  • 1-2 tablespoon olive oil
  • 1 red onion, finely sliced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 garlic, cloves crushed finely
  • Pinch salt
  • 1 tablespoon pine nuts
  • 2 tablespoons sultanas
  • ½ bunch parsley, finely chopped
  • Olive oil
  1. To make the polenta in a heavy pot, bring the water to a boil. Gradually whisk in the polenta stirring constantly. Turn the heat down and stir for approx. 2-3 minutes until mixture comes together.
  2. Pour polenta into a greased baking tray, spread evenly, press baking paper onto top and cover with plastic wrap, place in the fridge for at least 2 hours or overnight until chilled and set. Take polenta out of the tray, cut into squares or rectangles.
  3. Heat oil in a frying pan and cook polenta for a couple of minutes on each side until golden brown.
  4. To make the sauce, in a saucepan, heat olive oil add onion and cook for 5-10 minutes, add garlic and cook for 1-2 minutes, add vinegar, honey, sultanas and pine nuts, and stir until honey dissolves and sauce is thick. Add pinch of salt, stir and take off the heat.
  5. Serve polenta with a spoonful of agrodolce sauce, chopped parsley and finish with a drizzle of olive oil.

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