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Perfect Polenta Patties
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Total Time: 1.25 hours

Active Time:

Makes: approximately 3 cups of polenta

These are the perfect accoutrement to my Sweet Heat Louisiana Chili. They can be spiced up however you would like and go well with many dishes. For a crispier product, dredge the polenta in dry cornmeal before frying. Enjoy!


  1. 1In a medium pot, mix stock, creamed corn, vegetables and bay leaves. Bring to a low boil.
  2. 2Once mixture is bubbling, add herbs or spices, mix well.
  3. 3Slowly add fine ground cornmeal to bubbling mixture, stirring constantly. The mixture will take on an oatmeal-like consistency, thickening in a very similar fashion.
  4. 4Cook over medium heat, stirring frequently until mixture is thick and pasty. Remove from heat and let stand 10–30 minutes (until warm instead of boiling…) Remove bay leaves.
  5. 5Over medium high heat, lightly coat a pan with cooking oil. Spoon dollops of thick polenta into the pan. Pan fry until golden brown. Serve and enjoy!

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