Crispy Polenta with Artichokes and Lemon Parsley

From Firm Polenta to Crispy Batons

Polenta is cornmeal that’s cooked in liquid until it becomes a soft porridge. For these batons, we cook the polenta until firm, then leave it to cool in a shallow dish. As it cools, the mixture continues to absorb liquid and becomes firm enough to cut neatly. Use medium-grind polenta and follow the package instructions: the cooking time varies depending on the grind. Once cooked, polenta should be thick and spoonable; if it’s still runny, let it simmer gently a little longer, stirring regularly along the bottom of the pan.

The batons are pan-fried, not deep-fried. A hot pan and a thin layer of oil give the outside color while the middle stays soft. Let the batons cook undisturbed for a while before turning them; if they’re still sticking to the pan, they often need a little more time to form a crust. Cook in batches if the pan gets crowded, because when they’re close together they release steam and become less crisp. A nonstick pan or well-seasoned cast-iron pan makes them easier to turn.

Jarred or canned artichoke hearts are practical here: they’re already cooked and just need to be patted dry and briefly fried. That gives them a little color without making them fall apart. Fresh artichokes are more widely available in many places in spring, but take more preparation; for this side dish, drained artichoke hearts are a reliable choice all year round. If you’re using artichokes packed in oil, drain them well and taste before adding extra salt. A little lemon juice keeps their earthy flavor fresh.

Lemon parsley brings the polenta and artichokes together: the zest adds fragrance, while the juice cuts through the soft corn and yogurt. Flat-leaf parsley has a robust, fresh flavor; curly parsley works too, but chop it a little finer. No yogurt on hand? Greek yogurt works well, or use a mild plant-based alternative. Serve the platter straight away, while the batons are warm and crisp. It goes well alongside pan-fried fish or a crisp green salad. Serve the yogurt on the side if you want to keep the polenta crisp.