Brazilian recipe
Fried polentinha (Polentinha frita e)
A faithful Brazilian recipe for fried polentinha, adapted into natural English while preserving the original ingredients and method.
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Ingredients
Papel toalha for escorrer
1 litre of oil vegetal for fritar
1 cups of milharina (flour de corn fina)
Sal to taste
Pimenta-do-reino to taste
5 cups of water
1 litre of oil vegetal for fritar
1 cups of milharina (flour de corn fina)
Sal to taste
Pimenta-do-reino to taste
5 cups of water
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- In a pan, Add a water e Take ao medium heat ate ferver
- Quando a water estiver quente, Add a milharina aos poucos, mexendo constantemente for evitar grumos
- Season with salt e pepper-do-reino to taste
- Continue mexendo ate a mistura engrossar e comecar a desgrudar do fundo da panela, aproximadamente 15 minutes
- Desligue o heat e Let a polenta esfriar na panela por alguns minutes
- Grease uma assadeira ou refratario with um pouco de olive oil ou oil
- Transfira a polenta ainda morna for a assadeira, espalhe with as costas de uma colher e Let esfriar completamente
- Apos esfriar, Cover e Take a geladeira por pelo menos uma hora ou de um dia for o outro
- Heat o oil in a pan funda ate atingir aproximadamente 180°C
- Remove a polenta da geladeira, Place uma tabua por cima da assadeira e vire for desenformar
- Cut a polenta em palitos ou quadrados de tamanho uniforme
- Fry os pedacos em oil quente, em pequenas porcoes, for about 10 minutes ou ate ficarem dourados e crocantes
- Remove with uma escumadeira e Place sobre papel toalha for escorrer o excesso de oil
- Serve quente, como petisco ou acompanhamento
Observations
This recipe keeps the Brazilian identity of Polentinha frita e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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