Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
A traditional Brazilian snack with a satisfying crunch on the outside and a tender, soft centre, made using fine cornmeal and golden-fried to perfection.
0.0 / 5 by 0 Reviews
Ingredients
Kitchen roll 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 (often labelled as maize meal or polenta flour) in the baking or world foods aisles of major supermarkets. If you cannot find the specific Brazilian 'milharina' texture, choose a fine-grade polenta. Kitchen roll and vegetable oils are available in the household and baking sections of any local grocery shop.
Preparation method
- Pour the water into a heavy-based saucepan and bring to a simmer over medium heat.
- Gradually whisk in the cornmeal, stirring continuously to prevent any lumps from forming.
- Season the mixture with salt and black pepper to your preference.
- Continue to cook and stir for approximately 15 minutes, or until the mixture thickens and pulls away cleanly from the sides of the pan.
- Remove from the heat and allow the polenta to rest in the pan for a few minutes.
- Lightly grease a baking tray or shallow dish with a little oil.
- Transfer the warm polenta to the prepared tray, smoothing the surface with the back of a spoon, and leave it to cool completely.
- Once cold, cover the dish and chill in the fridge for at least one hour, or ideally overnight.
- Heat the oil in a deep frying pan or a deep-fat fryer until it reaches 180°C.
- Turn the chilled polenta out onto a chopping board by inverting the tray.
- Slice the firm polenta into uniform batons or squares.
- Fry the pieces in small batches in the hot oil for about 10 minutes, or until they are golden brown and crisp.
- Use a slotted spoon to transfer the polenta onto kitchen roll to drain any excess oil.
- Serve immediately while hot as a snack or alongside a main course.
Observations
Fried polenta is a timeless Brazilian staple that balances simplicity with deep, comforting flavour. It is prepared by simmering fine cornmeal in water until it thickens into a firm, silky consistency. Once the mixture has cooled and set completely, it is sliced into uniform pieces and deep-fried until each side becomes golden and irresistibly crisp. Whether served as a standalone appetiser or as a savoury side dish, this recipe is a brilliant way to turn humble, pantry-friendly ingredients into a crowd-pleasing treat.
Ratings and comments