Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
These golden-fried polenta sticks are a classic staple, featuring a perfect contrast of a crunchy exterior and a soft, comforting center.
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Ingredients
Paper towels for draining
1 liter of vegetable oil for frying
1 cup of milharina (fine cornmeal)
Salt to taste
Black pepper to taste
5 cups of water
1 liter of vegetable oil for frying
1 cup of milharina (fine cornmeal)
Salt to taste
Black pepper to taste
5 cups of water
Where to find ingredients
You can find milharina in the international section of well-stocked supermarkets, often near other corn-based products. Vegetable oil and basic seasonings are available at any local grocery store or general market.
Preparation method
- Pour the water into a saucepan and bring to a boil over medium heat.
- Once the water is boiling, gradually whisk in the milharina, stirring constantly to prevent any lumps from forming.
- Season the mixture with salt and black pepper to taste.
- Continue to cook and stir for about 15 minutes, or until the mixture thickens and pulls away cleanly from the bottom of the pot.
- Remove from the heat and allow the polenta to cool down in the pan for several minutes.
- Lightly grease a shallow baking dish or tray with a little bit of oil or olive oil.
- Transfer the warm polenta to the prepared dish, smoothing out 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 ensure it sets firmly.
- Heat the oil in a deep pot or fryer until it reaches approximately 180°C (350°F).
- Remove the set polenta from the refrigerator, invert the dish onto a cutting board, and turn it out.
- 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 are deeply golden and crispy.
- Use a slotted spoon to remove the fried pieces and place them on paper towels to drain any excess oil.
- Serve immediately while hot, either as a tasty snack or a side dish.
Observations
Fried polenta is a beloved staple in Brazilian kitchens, balancing simple preparation with satisfying results. The base is crafted by cooking milharina in water until it thickens into a firm, sliceable texture. Once chilled, the polenta is portioned and fried until it develops a beautiful golden crust. Whether served as a snack or a hearty side dish, this recipe is a reliable favorite for anyone looking to make a quick and delicious meal using pantry staples.
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