Quick polenta fritters with sage and potatoes

Fancy some delicious polenta patties with sage? Then you've come to the right place! This quick and easy recipe succeeds in no time!

Today something comes on the table, which is unfortunately far too rare in my diet: corn semolina. I have now resolved to eat more often polenta patties. They are really very tasty and bring a lot of variety on the plate.

I bought the semolina actually for the polenta pizza, which I recently presented here. The rest is then simply left in the cupboard. The best before date has already passed, time to use up the corn semolina.

You must be able to prepare something delicious from it, I thought to myself and looked around a bit on the Internet.

There were quite a few corn semolina thalers to find. In terms of taste, however, they should turn out pretty boring. Most of the recipes had nothing more to offer than corn and salt.

What luck that I still have potatoes and sage over, that must go well together. So the plan was born. Now it's about the implementation. Small spoiler in advance: The polenta patties taste mega delicious!

Polenta patties are

• gluten free
• vegan
• prepared in the twinkling of an eye
• long satiating
• very flexible as a side dish or main course
• quite easy to do even for novice cooks

Don't they look good enough to eat? So nice and golden with delicious dip of sour cream and garlic - a dream.

Fluffy inside, crispy outside, what more could you want?

What goes well with the polenta patties?

Now is this a main dish or a side dish? Well, cornmeal thalers can be both. As a side dish, they go with pretty much any meal. As a main dish, they do well if you make a sauce to go with them. Either a quick mushroom sauce or a dip made with sour cream, garlic and herbs.

You can also just sauté some veggies and serve them as a side dish with the polenta fritters. I had the other day Beet over, which I simply as oven vegetables I have prepared. The corn thalers also went very well with it.

If it has to go fast, just serve a salad with the patties. In short, they are very versatile. And go well with just about any dish.

What ingredients make the polenta patties so delicious

Before we get right into it, I want to say a few words about the ingredients. After all, you should know what you're eating. Bratlinge know most only in the form of meat or maximum vegetable bratlinge. But not this time, because I have come up with something really great.

Polenta for the thalers

Which cornmeal is the right one for the thalers? Are you asking yourself the same question?

It is not so simple. Polenta comes in different grain sizes. Depending on the grain size, they take longer or shorter to soak up with water and become soft.

I opted for 2 minutes polenta. To make it quick. Check the package to see how long your cornmeal takes to be ready. It varies greatly and can take up to 20 minutes.

Polenta satisfies for a long time and keeps your blood sugar level constant. This leads to the fact that you do not get ravenous appetite.

Vegetable broth

The polenta is cooked in vegetable broth. For this purpose you can use a ready-made soup cube or you make Instant vegetable broth very easy to make yourself.

Potatoes in the patties

I love potatoes. So they can't be missing in the fritters. You absolutely have to use floury potatoes for this. Cook them in their skins and don't cut them. Otherwise, they absorb too much water and make the corn dumplings soggy.

In the supermarket, floury potatoes are often used as "predominantly floury" or "predominantly firm-cooking". With these it also works. It may also work with sweet potatoes, but that's another idea.

Sage and onion

Initially, I added sage to the recipe only because I have so much of it in the garden. I will certainly repeat this. Because sage and polenta harmonize quite well together.

You can use fresh or dried sage. Make sure you chop it and distribute it well in the dough.

For further flavor provides the sautéed onion. It must not be missing with me in any case. If you like, you can also chop a little garlic and fry it.

Sweet cornmeal porridge with applesauce!

The best recipe for corn semolina taler with potatoes and sage

Are you ready? Then you can start right away. If you've never worked with polenta before and don't have much experience with fritters, you'll find detailed instructions here. If you've made one before and are just looking for recipe inspiration, you'll find a short version at the end of the post.

Ingredients

• 300 g floury potatoes
• 300 ml vegetable broth
• 100 g corn semolina
• 1 tsp salt
• 1 onion
• Handful sage
• 1 TBSP. Cornstarch*

Also: 2 cooking pots, board, knife, bowl, pan.

1. boil the potatoes

Cover the potatoes with water in a pot. It is best to choose smaller ones so that they cook faster. I advise you not to cut them in half, but to cook them whole.

If you cut them into small pieces, they will be done faster, but will fall apart during cooking. In the meantime, you can prepare the other ingredients.

2. cook polenta

Boil the vegetable broth. Sprinkle the polenta into the pot, stir briefly and remove from heat. Put the lid on the pot and let the cornmeal infuse. I opted for the 2 minute version. Check the package to see how long your semolina needs to soften.

Depending on the variety, this can take between 2 and 15 minutes.

3. mix corn grits and potatoes

When the potatoes are soft, peel them and mash them with a fork or potato masher. Add the cornmeal. Mix the two ingredients together well.

Do not forget salt.

You can now quickly tell if the mixture is too liquid or if the consistency is suitable for frying. We will come to that in a moment.

4. onion and sage pre-rubbed

Chop the onion and fry it in the pan until it gets color. Pour the cubes to the semolina-potato mixture. Cut the sage into thin strips and add it as well.

5. the perfect consistency

Depending on the type of potato and polenta, the mixture is now either already quite solid or quite liquid. If the dough is liquid, you help with Cornstarch* according to.

First, add a tablespoon to the mixture. Mix the ingredients with a spoon. If it still does not fit, add more Cornstarch* and repeat the process until the mixture is slightly firmer than a puree.

6. fry the corn thalers

With a little oil in the pan, you now fry the thalers from both sides. I take 2 tablespoons of batter per fritter and put it directly into the pan. With the spoon you can now still determine the shape of the taler, in which you simply trim it as you need it.

When the cornmeal fritters are golden and firm up a bit, they are ready to be eaten.

Big plus: polenta patties are easy to prepare and reheat the next day. You can also freeze them if you've made too much. Or leave them in the refrigerator for 2 to 3 days.

In the mood for more polenta? Try this pumpkin gnocchi!

How can I refine the talers?

You're not quite sold on the recipe yet, then here come a few ideas to help you refine it.

Try it with these ingredients

• Dried tomatoes
• Rosemary
• Roasted onion
• Curry powder
• Chili
• Bacon
• Parsley or chives
• Finely shaved carrot
• Peas
• Olives
• Feta

And here, as promised, the short version of the recipe for those who are in a hurry:

 

Our conclusion

Polenta patties with potatoes are prepared in no time. They can be prepared for several days and even frozen. With herbs and spices you can give them a personal touch. They are suitable as a main dish as well as a side dish.

Good luck and enjoy it!

To browse further:

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