Polenta fritta con pancetta

For a tasty snack or starter try Gino D'Acampo's polenta fritters, flavoured with pancetta, onion, sage and Parmesan
By Gino D'Acampo
Polenta fritta con pancetta
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy



  • 250 g quick-cook polenta
  • 5 tbsp Italian olive oil
  • 2 handfuls pancetta, diced
  • 2 onions, sliced
  • 6 sage leaves, finely sliced
  • 100 g pecorino cheese, grated
  • 1 pinches black pepper
  • 1 litres vegetable oil


1. Bring a large pan of salted water to the boil. Add the polenta in a steady stream, stirring well and cook stirring until it thickens, following packet instructions. 2. In the meantime, heat the olive oil in a frying pan. Add the pancetta, onion and sage and fry until the onion is golden. 3. Add this pancetta mixture into the polenta with the Parmesan cheese and season with salt and freshly ground pepper. 4. Pour the mixture in a buttered dish (approximately 20cm in diameter) and allow to cool. 5. Once cooled tip out onto a chopping board and cut into thick slices. 6. Heat the vegetable oil in a wok or deep fat-fryer. Deep-fry the polenta slices in the very hot oil for around one minute, then remove with a slotted spoon or basket. 7. Drain on kitchen paper and serve at once with a mixed salad and a cold beer.

Rate This Recipe