Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita)
Discover how to make authentic Brazilian fried polenta, featuring a delightful golden-brown crunch on the outside and a tender, soft center.
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Ingredients
Paper towels for draining
1 litre of vegetable oil for frying
1 cup milharina (fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 litre of vegetable oil for frying
1 cup milharina (fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find milharina at local provision stores or large supermarkets in the international or grain aisles. If unavailable, fine-ground yellow cornmeal is a suitable substitute. Use refined vegetable oil, sunflower oil, or any neutral high-smoke-point oil available in your local market.
Preparation method
- Pour the water into a heavy-bottomed pot and bring it to a boil over medium heat.
- Gradually add the milharina while whisking constantly to prevent any lumps from forming.
- Season the mixture with salt and black pepper to your preference.
- Keep stirring until the mixture thickens and begins to pull away from the bottom of the pot, which should take about 15 minutes.
- Turn off the heat and allow the polenta to cool down in the pot for a few minutes.
- Lightly grease a baking tray or a rectangular glass dish with a drop of oil or olive oil.
- Transfer the warm polenta into the prepared dish, smoothing the top with the back of a spoon, and let it cool completely.
- Once cool, cover the dish and refrigerate for at least one hour, or preferably overnight, to ensure it sets firmly.
- Heat the oil in a deep kadhai or heavy pot until it reaches approximately 180°C.
- Remove the set polenta from the fridge, place a cutting board over the dish, and invert it carefully to unmold.
- 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 become golden and crisp.
- Remove the pieces using a slotted spoon and place them on paper towels to drain any excess oil.
- Serve hot as a savory snack or a traditional side dish.
Observations
Crispy fried polenta is a cherished Brazilian staple that perfectly balances comfort and convenience. This dish relies on a simple base of cornmeal and water, cooked until it reaches a sturdy, set consistency. Once cooled and firm, the polenta is sliced into neat pieces and deep-fried until it achieves a beautiful golden crust. Whether served as a savory snack or a classic side dish, this recipe is an ideal choice for anyone looking to create a satisfying, authentic experience using accessible pantry staples.
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