Recipe courtesy of Franks 'n' Dawgs
Show: Unique Eats
Episode: Cheap Eats
Polenta Corn Dog
19 min
15 min
6 corn dogs
19 min
15 min
6 corn dogs


  • 1 cup polenta
  • 2 1/3 cups water
  • 1 2/3 cups all-purpose flour
  • 6 tablespoons sugar
  • Kosher salt
  • 2/3 teaspoon baking soda
  • 1 large egg yolk
  • 1/2 cup milk
  • 8 cups vegetable oil
  • 6 cooked gourmet sausages, such as bratwurst, Polish or andouille


In a medium bowl set over a saucepan of simmering water, whisk together polenta and 2 cups water. Cook until water is absorbed and polenta is cooked, about 5 minutes. Set aside, stirring occasionally, until cool. 

In a separate medium bowl, stir together the flour, sugar, 3 tablespoons salt, baking soda, egg yolk, milk, and remaining 1/3 cup water. The mixture will be lumpy. Stir in the polenta until smooth. 

In a large Dutch oven, heat the oil until it registers 350 degrees F on a deep-fry thermometer. Pierce the sausage with chopsticks. Do not pierce all the way through. Working in batches, dip the sausage into the polenta batter until evenly coated. Place the battered sausage in hot oil (still on sticks); cook, turning occasionally, until the corn dogs float to the top and are evenly browned, 4 to 5 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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