Brazilian recipe
Crispy Homemade Polenta Fries (Polentinha frita)
These golden polenta fries are a classic Brazilian snack, boasting a delightfully crispy exterior and a soft, creamy center.
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Ingredients
Paper towels for draining
1 litre vegetable oil for deep-frying
1 cup milharina (fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 litre vegetable oil for deep-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 or fine yellow cornmeal at local Kenyan supermarkets in the flour or international foods aisle. Vegetable oil and basic pantry seasonings are available at any local dukas or major grocery retailers.
Preparation method
- Pour the water into a pot and bring it to a boil over medium heat.
- Once the water is boiling, gradually whisk in the milharina to prevent lumps from forming.
- Season with salt and freshly ground black pepper to taste.
- Keep stirring continuously until the mixture thickens and begins to pull away from the bottom of the pot, which takes about 15 minutes.
- Remove from the heat and let the cooked polenta rest in the pot for a few minutes.
- Lightly grease a baking tray or heat-proof dish with a drop of vegetable oil.
- Spread the warm polenta mixture evenly into the tray using the back of a spoon and allow it to cool completely.
- Once cooled, cover the dish and refrigerate for at least one hour or leave it overnight to firm up properly.
- Heat the oil in a deep-sided pot until it reaches approximately 180°C.
- Remove the set polenta from the fridge, place a chopping board over the dish, and invert it to release the polenta block.
- Slice the firm polenta into uniform batons or squares.
- Fry the pieces in the hot oil in small batches for about 10 minutes, or until they are golden brown and crunchy.
- Remove with a slotted spoon and transfer to paper towels to drain any excess oil.
- Serve hot as a snack or as an accompaniment to a main meal.
Observations
Crispy polenta fries, known in Brazil as polentinha frita, are a staple comfort food that perfectly balances texture and simple flavors. The process involves cooking cornmeal—specifically milharina—in water until it transforms into a firm, cohesive base. Once set, cooled, and sliced into neat portions, these pieces are deep-fried until they achieve that iconic golden crust. Whether served as a stand-alone appetizer or as a hearty side dish, this recipe is a reliable go-to for anyone craving a satisfying, unpretentious snack made from pantry staples.
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