Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
These crispy fried polenta sticks are a staple Brazilian snack, featuring a perfect golden crust and a soft, creamy center made from cornmeal.
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Ingredients
Paper towels for draining
1 litre vegetable oil for frying
1 cup fine cornmeal (milharina)
Salt to taste
Black pepper to taste
5 cups water
1 litre vegetable oil for frying
1 cup fine cornmeal (milharina)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find fine cornmeal (locally referred to as 'maize meal' or 'maize flour' in Botswana) at most major supermarkets like Choppies, Pick n Pay, or Spar in the baking or maize aisle. If 'milharina' is unavailable, ensure you choose a fine-grade maize meal for the best texture. Use sunflower or any neutral vegetable oil commonly available in local grocery stores for deep frying.
Preparation method
- Pour the water into a medium saucepan and bring to a boil over medium heat.
- Gradually whisk in the cornmeal, stirring constantly to prevent any lumps from forming.
- Season the mixture with salt and black pepper to your preference.
- Continue stirring as the mixture thickens and begins to pull away from the bottom of the pan, which should take about 15 minutes.
- Remove from the heat and allow the polenta to cool in the saucepan for a few minutes.
- Lightly grease a baking tray or a rectangular glass dish with a small amount of oil.
- Transfer the warm polenta to the tray, smoothing the surface with the back of a spoon, and let it cool completely.
- Once cool, cover the dish and refrigerate for at least one hour, or ideally overnight, to set firmly.
- Heat the vegetable oil in a deep frying pan or pot until it reaches approximately 180°C.
- Remove the chilled polenta from the fridge, invert the container onto a cutting board, and carefully unmold.
- Slice the firm polenta into uniform sticks or squares.
- Fry the pieces in the hot oil in small batches for about 10 minutes, or until they turn golden and crispy.
- Remove the polenta using a slotted spoon and transfer to paper towels to drain any excess oil.
- Serve immediately while hot, either as a tasty snack or a classic side dish.
Observations
Fried polenta is a classic dish in Brazil that perfectly balances comfort and texture. It is prepared by cooking fine yellow cornmeal in water until it thickens into a firm, set mixture. Once chilled and firmed, the block is sliced into sticks and deep-fried until it reaches a beautiful, crispy golden finish. Whether served as a savory snack for guests or as a comforting side dish, this recipe is a reliable way to elevate simple, pantry-friendly ingredients.
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