Brazilian recipe
Crispy Fried Polenta Sticks (Polentinha frita)
A traditional Brazilian snack with a satisfyingly crispy exterior and a soft, creamy center, made using finely ground cornmeal.
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Ingredients
Paper towels for draining
1 liter vegetable oil for frying
1 cup fine cornmeal
Salt to taste
Black pepper to taste
5 cups water
1 liter vegetable oil for frying
1 cup fine cornmeal
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
All ingredients are available at local supermarkets and grocery stores. Fine cornmeal can be found in the baking or grains aisle; if unavailable, a standard yellow cornmeal is a suitable substitute.
Preparation method
- Pour the water into a pot and heat over medium flame until it reaches a boil.
- Gradually add the cornmeal to the boiling water, stirring constantly to prevent lumps from forming.
- Season the mixture with salt and black pepper to taste.
- Continue stirring until the mixture thickens and begins to pull away from the bottom of the pot, which takes about 15 minutes.
- Turn off the heat and allow the polenta to cool in the pot for a few minutes.
- Lightly grease a baking dish or rectangular container with a little oil.
- Transfer the warm polenta to the prepared dish, spread it out with the back of a spoon, and let it cool completely.
- Once cool, cover and refrigerate for at least one hour, or overnight for best results.
- Heat the oil in a deep pan until it reaches approximately 180°C.
- Remove the polenta from the refrigerator, place a cutting board over the dish, and invert it to unmold.
- Slice the polenta into sticks or squares of uniform size.
- Fry the pieces in the hot oil in small batches for about 10 minutes, or until they are golden brown and crispy.
- Remove using a slotted spoon and place on paper towels to drain excess oil.
- Serve immediately while hot, as a snack or side dish.
Observations
Fried polenta is a classic Brazilian favorite that perfectly balances flavor and comfort. Prepared with fine cornmeal and water, the mixture is cooked until it reaches a firm consistency. Once cooled and set, it is sliced into uniform pieces and deep-fried until golden and crisp. It is a quintessential snack or side dish, ideal for those seeking a tasty, straightforward preparation with simple pantry staples.
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