Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
This classic Brazilian snack features a perfectly crispy exterior and a soft, creamy center, achieved by frying chilled cornmeal sticks until golden.
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Ingredients
Paper towels for draining
1 liter vegetable oil for deep-frying
1 cup milharina (fine cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 liter vegetable oil for deep-frying
1 cup milharina (fine cornmeal)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find milharina at local markets or supermarkets in the grain or international aisle. If milharina is unavailable, fine-ground yellow cornmeal is a suitable substitute. Ensure you use a high-smoke point vegetable oil such as canola or sunflower oil for frying.
Preparation method
- In a pot, bring the water to a boil over medium heat.
- Once the water is boiling, add the milharina gradually, whisking constantly to ensure there are no lumps.
- Season the mixture with salt and black pepper to taste.
- Continue to cook and stir until the mixture thickens significantly and begins to pull away from the bottom of the pot, which takes about 15 minutes.
- Remove from heat and allow the polenta to cool down slightly in the pot for a few minutes.
- Lightly grease a baking tray or glass dish with a little bit of oil.
- Transfer the warm polenta to the dish, smoothing the surface with the back of a spoon, and leave it to cool completely.
- Once cool, cover the dish and refrigerate for at least an hour or ideally overnight to ensure it sets firmly.
- Heat the vegetable oil in a deep pan or pot until it reaches approximately 180°C (350°F).
- Remove the chilled polenta from the fridge, place a cutting board over the dish, and invert it to release the polenta slab.
- Slice the firm polenta into uniform sticks or squares.
- Carefully fry the pieces in small batches in the hot oil for about 10 minutes, or until they are golden and crispy.
- Remove the polenta using a slotted spoon and drain on paper towels to remove any excess oil.
- Serve hot as a flavorful snack or a side dish.
Observations
Fried polenta is a timeless staple in Brazilian kitchens, celebrated for its satisfying contrast in textures. It starts with a base of cornmeal (milharina) cooked in water until it thickens into a firm, cohesive mixture. Once allowed to set and cool completely, the polenta is sliced into sticks or squares and deep-fried until it reaches a beautiful golden-brown crunch. Whether served as a savory snack or a hearty side dish, this recipe is a reliable favorite that relies on humble ingredients to deliver big, comforting flavor.
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