Name: Fried Polenta Bites with Parmigiano Cream, Bresaola and Arugula
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup instant polenta; 3 cups water; Salt, to taste; 2 tablespoons grated Parmigiano Reggiano; Vegetable oil, for frying; 1/2 cup heavy cream; 1/2 cup grated Parmigiano Reggiano (for the cream); 8 slices bresaola; 1 cup arugula; De Nigris Apple Cider Vinegar Glaze, for drizzling

Why You’ll Love Fried Polenta Bites with Parmigiano Cream, Bresaola and Arugula Recipe

This appetizer brings together texture and taste in every bite: crunchy fried polenta, silky Parmigiano cream and savory bresaola. The peppery arugula and tangy balsamic vinegar elevate the flavors even further, making it perfect for entertaining or a special starter course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

polenta corn flour
butter
flour
whole milk
grated Parmigiano cheese
peanut oil for frying
thin slices of bresaola
arugula
salt
extra virgin olive oil
balsamic vinegar

Directions

Prepare the polenta: Bring 1 liter of water to a boil with salt. Gradually whisk in the corn flour and cook over low heat for about 30 minutes, stirring frequently so it doesn’t stick.
When the polenta is done (it should pull away from the sides of the pot easily), spread it hot onto an oiled baking tray. Let it cool completely until firm.
Make the Parmigiano cream: In a saucepan, melt the butter and stir in the flour vigorously. Slowly add the hot milk, whisking constantly to avoid lumps. Cook for about 5 minutes until thickened. Remove from heat and mix in the grated Parmigiano until fully melted. Allow to cool.
Once the polenta is solid, turn it out onto a cutting board and cut into squares (about 6 cm each). Heat peanut oil to frying temperature and fry the polenta squares until golden and crispy. Drain on paper towels to remove excess oil.
Assemble the bites: Place a spoonful of Parmigiano cream on each polenta square, then top with a slice of bresaola arranged like a rose and a few leaves of arugula. Drizzle with a little extra virgin olive oil and balsamic vinegar. Serve immediately.

Servings and timing

Serves: Approximately 4 people
Prep time: ~45 minutes (plus cooling time)
Cook time: ~30 minutes
Total time: ~1 hour 15 minutes (including cooling)

Variations

Substitute prosciutto or smoked salmon for the bresaola for a different flavor profile.
Add a pinch of chili flakes to the Parmigiano cream for a spicy kick.
Use arugula pesto instead of plain arugula for a more herbaceous finish.

Storage/Reheating

Store any leftover fried polenta bites (without toppings) in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer until warmed through and crisp again. The Parmigiano cream is best prepared fresh and stored in the fridge for up to 2 days.

FAQs

Can I make the polenta ahead of time?

Yes, you can prepare and cool the polenta a day ahead and keep it refrigerated until you’re ready to fry.

Is there a substitute for peanut oil?

You can use any neutral frying oil with a high smoke point, such as sunflower or canola oil.

Can I use pre‑cooked polenta?

Yes, pre‑cooked polenta (from a tube) can be sliced and fried to save time.

How do I know when the oil is hot enough for frying?

The oil should be shimmering and a small piece of polenta should sizzle immediately when added.

Can I bake the polenta instead of frying?

Baking will yield a different texture but can be a lighter alternative; brush the polenta with oil and bake until crisp.

What can I serve with these polenta bites?

They pair beautifully with a crisp white wine or a sparkling aperitif.

How do I keep the polenta crispy after frying?

Drain well on paper towels and serve shortly after frying; toppings are best added just before serving.

Can I make this recipe vegetarian?

Skip the bresaola and add roasted vegetables or a marinated mushroom topping instead.

What’s the best balsamic vinegar to use?

A high‑quality aged balsamic vinegar adds depth and sweetness to the dish.

Can I reheat the Parmigiano cream?

Reheat gently on low heat, stirring so it doesn’t separate; add a splash of milk if it becomes too thick.

Conclusion

These Fried Polenta Bites with Parmigiano Cream, Bresaola and Arugula offer an elegant fusion of textures and Italian flavors. Whether for a dinner party appetizer or a special treat at home, the combination of crispy polenta, creamy cheese and savory toppings makes this dish unforgettable.