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Fried polenta with tomato sauce


15 minutes


35 minutes



Fried polenta with tomato sauce
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1 store-bought roll of polenta, sliced into rounds
2 eggs
Salt and freshly ground black pepper
125 ml (1/2 cup) all-purpose flour
125 ml (1/2 cup) semolina
45 ml (3 tbsp.) vegetable oil
45 ml (3 tbsp.) olive oil

2 garlic cloves, minced
5 ml (1 tsp.) dried chilli pepper flakes (cayenne, pair piri or bird pepper)
5 ml (1 tsp.) dried oregano
1 can, 796 ml (28 oz.), diced tomatoes
Grated Parmesan
Chopped parsley


  1. Slice the polenta roll into 1 cm (1/4 in.) thick rounds.
  2. In a bowl, beat the eggs with the salt and pepper.
  3. Place the flour and the semolina in two separate dishes.
  4. Dip the polenta rounds in the flour, then in the egg mix, and finally in the semolina.
  5. Heat the oil and fry in a skillet, pat dry and reserve.
  6. In a saucepan, combine the oil with the garlic, chili  pepper and oregano.
  7. Cook over medium heat until the garlic is nicely browned.
  8. Add the tomatoes and adjust the seasoning.
  9. Reduce the heat and simmer for about 20 minutes, stirring occasionally.
  10. Top the polenta rounds with tomato sauce.
  11. Garnish with Parmesan and parsley.
  12. Serve.

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* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.