Polenta Soldiers


  • 1/3 cup De La Estancia polenta
  • 1 cup water
  • 1/4 teaspoon sea salt
  • coconut oil for polenta mould and sauteing
  • optional - one egg and one tomato
  • salt and pepper to taste


  1. Prepare your polenta mould - lightly oil a heat-proof dish that will allow you to transfer the hot polenta to, such as glass or ceramic, and that will ensure that the depth of the polenta will be about 1/2 to 3/4 of an inch thick when spread evenly on the bottom of the dish. I use a small, rectangular glass baking dish.

  2. Bring the water and salt to a boil in small saucepan. When the water is boiling, reduce the heat to a simmer, and slowly pour in the polenta, whisking all the time. Continue whisking until the polenta has thickened, and is starting to pull away from the sides of the pan (approximately one minute).
  3. Scrape the polenta into the prepared dish that you are using as your polenta mould, and spread the polenta with a spatula to evenly cover the bottom of the dish. Allow to cool for about 5 to 10 minutes, then turn the dish upside down on a cutting board and lightly tap to dislodge the polenta. Cut into rectangles approximately 1" x 3".
  4. Heat a frying pan over medium/low heat, and add about one tablespoon of coconut oil. Place the polenta soldiers into the hot oil and cook until the outside is crispy and lightly golden, approximately 5 minutes per side (or longer, depending on how crispy you want it to be).