Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
These golden, crunchy-on-the-outside and soft-on-the-inside morsels are a traditional Brazilian favourite, perfectly fried for the ultimate snack.
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Ingredients
Paper towels for draining
1 litre vegetable oil for deep-frying
1 cup fine cornmeal (milharina)
Salt to taste
Cracked black pepper to taste
5 cups water
1 litre vegetable oil for deep-frying
1 cup fine cornmeal (milharina)
Salt to taste
Cracked black pepper to taste
5 cups water
Where to find ingredients
You can find fine cornmeal (often sold as 'polenta' or 'maize meal') in the baking or international aisle of any local supermarket. For the best result, look for the 'fine' grind rather than coarse grits. Vegetable oil for frying is available in the oils section. If you can't find milharina specifically, any fine-textured yellow cornmeal will provide the correct consistency.
Preparation method
- Pour the water into a saucepan and bring to a simmer over medium heat.
- Gradually whisk in the milharina, stirring constantly to prevent any lumps from forming.
- Season the mixture with salt and black pepper to taste.
- Keep stirring for about 15 minutes until the mixture thickens and begins to pull away from the bottom of the pot.
- Remove from the heat and allow the polenta to cool down slightly in the pot for a few minutes.
- Lightly grease a baking tray or a rectangular glass dish with a little oil.
- Transfer the warm polenta into the prepared dish, smoothing the top with the back of a spoon, and leave it to cool completely.
- Once cool, cover the dish and refrigerate for at least one hour, or ideally overnight, to firm up.
- Preheat the oil in a deep-sided pot or Dutch oven to approximately 180°C.
- Remove the set polenta from the fridge, place a chopping board over the dish, and invert it to release the polenta.
- Slice the firm polenta into uniform batons or cubes.
- Fry the pieces in small batches in the hot oil for about 10 minutes, or until they are deeply golden and crispy.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve immediately while hot, either as a tasty snack or a classic side dish.
Observations
Fried polenta, or polentinha frita, is a staple in Brazilian households, cherished for its delightful contrast in textures and straightforward preparation. This recipe starts by cooking finely ground cornmeal with water until it reaches a thick, firm consistency. Once cooled and set, the polenta is portioned into sticks or cubes and deep-fried until it develops a golden, satisfying crust. Whether served as a simple snack or a hearty side dish, these bites are an approachable way to enjoy a classic comfort food.
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