Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
These golden-fried polenta sticks are a Brazilian classic, featuring a signature crunch on the outside and a tender, creamy texture within.
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Ingredients
Paper towels for draining
1 litre vegetable oil for deep-frying
1 cup milharina (fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 litre vegetable oil for deep-frying
1 cup milharina (fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find milharina in the international section of local supermarkets or at specialty grocery stores that stock Latin American staples. Use any neutral-tasting vegetable oil for frying, such as sunflower or canola oil.
Preparation method
- Pour the water into a medium saucepan and bring to a boil over medium heat.
- Gradually whisk in the milharina while maintaining a constant stir to prevent any lumps from forming.
- Season the mixture with salt and black pepper to taste.
- Keep cooking and stirring for approximately 15 minutes, or until the mixture thickens and pulls away from the bottom of the pan.
- Remove the pan from the heat and allow the polenta to cool for a few minutes.
- Lightly grease a baking dish or rectangular pan with a small amount of oil or olive oil.
- Transfer the warm polenta to the prepared dish, smoothing the top 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 firm up.
- Heat the vegetable oil in a deep pot or heavy-bottomed pan until it reaches approximately 180°C.
- Remove the chilled polenta from the refrigerator, place a cutting board over the dish, and invert it to release the set block.
- Slice the firm polenta into consistent sticks or squares.
- Deep-fry the pieces in small batches for about 10 minutes until they achieve a deep golden, crispy exterior.
- Lift the fried pieces out with a slotted spoon and transfer them 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 beloved Brazilian staple that balances simplicity with incredible flavor. It starts by cooking cornmeal (milharina) in water until it thickens into a firm, set porridge. Once it has cooled and set completely, it is sliced into uniform pieces and deep-fried until each side becomes perfectly golden and crisp. Whether served as a savory appetizer or a hearty side dish, this recipe is a reliable favorite for those seeking a comforting snack made with humble pantry ingredients.
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