Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
This traditional snack features a perfectly crispy exterior and a soft, creamy center, prepared with cornmeal and fried until golden.
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Ingredients
1 liter vegetable oil for deep-frying
1 cup milharina (fine cornmeal)
5 cups water
Salt to taste
Black pepper to taste
Paper towels for draining
1 cup milharina (fine cornmeal)
5 cups water
Salt to taste
Black pepper to taste
Paper towels for draining
Where to find ingredients
You can find milharina at local supermarkets in the baking or grains aisle. If milharina is unavailable, fine yellow cornmeal is the best substitute. Vegetable oil and other pantry basics are widely available at any neighborhood grocer.
Preparation method
- Pour the water into a medium saucepan and bring to a boil 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 your preference.
- Continue to cook and stir for about 15 minutes, or until the mixture thickens and pulls away cleanly from the sides of the pan.
- Remove from the heat and allow the mixture to rest in the pan for a few minutes.
- Lightly grease a baking dish or tray with a splash of oil.
- Transfer the warm polenta to the prepared dish, 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 overnight for best results.
- Heat the oil in a deep pot or fryer until it reaches approximately 180°C.
- Remove the chilled polenta from the fridge, place a cutting board over the dish, and invert it to release the block.
- Slice the firm polenta into uniform batons or squares.
- Working in small batches, fry the pieces in the hot oil for about 10 minutes, or until they are golden brown and crispy.
- Use a slotted spoon to remove the pieces and drain them on paper towels to remove excess oil.
- Serve immediately while hot, either as a stand-alone snack or as a side dish.
Observations
Fried polenta sticks are a staple in Brazilian households, prized for their delightful contrast in textures. The process begins by cooking cornmeal (milharina) in water until it thickens into a firm consistency. Once cooled and set, the mixture is sliced into uniform pieces and deep-fried until they develop a crisp, golden crust. Whether served as a savory appetizer or a simple side dish, this recipe relies on humble pantry staples to deliver a satisfying, comforting result.
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