Firm polenta squares turn golden brown in the pan, with a soft center and crisp edges. A fresh relish of ripe tomato, red onion, red wine vinegar and basil adds acidity and juiciness. A compact appetizer to share.
Polenta is cornmeal that absorbs liquid as it cooks and turns into a soft, firm mixture. For squares that hold their shape, the ratio matters: 200 grams of quick-cooking polenta to 850 milliliters of water makes a thick base that’s easy to cut once cooled. Stir regularly with a whisk or wooden spoon as it cooks, especially along the bottom and corners of the pan; polenta can stick there quickly. A wide, shallow dish lets the mixture cool evenly and makes it easier to cut neat squares later.
Let the polenta set completely before frying. An hour in the fridge is usually enough, but you can chill it for longer; if you do, cover the dish once the polenta has cooled. If there’s any moisture on the squares, gently pat them dry with paper towels before frying. Leave space between them in the frying pan and turn them only when the underside has formed a golden-brown crust. This helps them hold together and gives you a contrast between a crisp outside and a soft inside. Fry in batches if the pan gets too crowded: squares packed too closely will steam rather than brown.
The relish is deliberately uncooked. Ripe tomatoes bring juice and sweetness, while red wine vinegar and red onion add sharpness. In summer, firm, ripe beefsteak tomatoes are often full of flavor; out of season, ripe cherry tomatoes work well as an alternative. In either case, choose tomatoes that aren’t watery or mushy. Dice them small so they stay on the squares. A little sugar mellows the vinegar, but taste first: with sweet tomatoes, you may need less. Add the basil at the very end so the leaves stay fresh.
Quick-cooking polenta is practical for this dish. If you’re using regular polenta, follow the cooking time and any extra liquid specified on the package; the mixture needs to be thick enough to cut into squares once chilled. Water keeps the corn flavor bright, but you can replace some of it with vegetable stock for more savory depth. Serve the squares warm with the relish on the side or spooned loosely on top, so the crust stays crisp. They work well as an appetizer before a light salad or a simple vegetable dish. Store any leftover squares and relish separately, covered in the fridge, and use within two days; fry the squares again in a pan to bring back the crust.
Bring the water and salt to a boil in a medium saucepan. Sprinkle in the polenta, whisking as you go. Reduce the heat to low and cook according to the package directions, until the polenta is thick and pulls away from the pan. Stir regularly.
Stir 1 tablespoon of olive oil into the polenta. Spoon the mixture into a lightly greased dish about 20 x 20 cm and smooth the top. Let it cool, then chill in the fridge for at least 1 hour to set.
Dice the tomatoes and finely chop the red onion. Mix them in a bowl with the red wine vinegar, sugar and black pepper. Let stand for 10 minutes. Cut the basil into thin strips and stir it into the relish just before serving.
Turn the set polenta out onto a cutting board and cut into squares about 3 cm across. Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat.
Fry the polenta squares in batches until golden brown and crisp all over, about 6–8 minutes per batch. Turn them carefully with a spatula and add a little oil if needed.
Arrange the warm squares on a platter and spoon the tomato relish over them, or serve it on the side.
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