Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Fried Boloney Polenta

Curt BuddenFrom time to time I get Bologna Recipes from people like Curt Budden who loves cooking with boloney. This recipe below is one of his favorites and is actually delicious, I fried mine in bacon fat. Photos provided by Curt Budden.

Fried Boloney Polenta


  • 4 slices boloney, cut in cubes
  • 1 tsp butter
  • 4 cups veg broth (or any stock)
  • 2 cups 2% milk
  • 2 cups corn meal
  • ½ cup Grates cheddar cheese
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp chili powder
  • ¼ cup grated parmesan cheese
  • 2 tbsp butter
  • Butter & oil for frying


In a skillet over med heat sauté boloney in butter until lightly brown (like your mother would) and set aside.Polenta-1

In saucepan over med heat bring stock and milk to a simmer. Add cornmeal and cook for approx 10 minutes until mixture is smooth and soft (stir constantly to prevent lumps). Remove from heat and add remaining ingredients. Stir well.

Line a bread pan with saran wrap (ensure it is lined well to prevent leakage) and pour polenta mixture in layers of 1½ inches. Add cubes of boloney on each layer until process is completed. Refrigerate for 3-4 hours uncovered, remove from pan and cut into slices of ¾ – 1 inch.

Polenta-4In a non-stick skillet on med heat fry bologna polenta slices in a little butter and oil until golden brown for approx. 5-6 minutes on each side. Fried Boloney Polenta can be serve with marinara, gravy, hollandaise sauce, salsa, sour cream or whatever your heart desires.




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