Brazilian recipe
Crispy Homemade Fried Polenta (Polentinha frita e)
This classic Brazilian-style fried polenta features a satisfyingly golden, crispy exterior with a tender, melt-in-the-mouth center.
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Ingredients
Paper towels for draining
1 liter vegetable oil for frying
1 cup fine cornmeal (milharina)
Salt to taste
Black pepper to taste
5 cups water
1 liter vegetable oil for frying
1 cup fine cornmeal (milharina)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find cornmeal (often labeled as fine corn flour or polenta meal) in the baking or international food aisles of local markets. Vegetable oil, salt, and pepper are available in the staples section of any grocery store.
Preparation method
- Bring the water to a boil in a large pot over medium heat.
- Gradually whisk in the cornmeal, stirring continuously to prevent any lumps from forming.
- Season the mixture with salt and black pepper to your preference.
- Continue to cook and stir for about 15 minutes, or until the mixture thickens significantly and pulls away cleanly from the sides of the pot.
- Remove from the heat and let the polenta rest in the pot for a few minutes.
- Lightly grease a baking dish or rectangular pan with a little bit of oil.
- Pour the warm polenta into the prepared dish, smoothing the top with the back of a spoon, and let it cool completely.
- Cover the dish and refrigerate for at least one hour, or ideally overnight, to ensure it sets firm.
- Heat the vegetable oil in a deep pot to approximately 180°C (350°F).
- Turn the chilled polenta out onto a cutting board by placing the board over the dish and inverting it carefully.
- Slice the firm polenta into uniform sticks or squares.
- Fry the pieces in small batches in the hot oil for about 10 minutes, or until they are golden brown and crispy.
- Use a slotted spoon to transfer the polenta to a plate lined with paper towels to drain any excess oil.
- Serve immediately while hot as a savory snack or alongside your main course.
Observations
Crispy fried polenta is a staple comfort dish in Brazil, celebrated for its perfect balance of texture and simplicity. Prepared by cooking yellow cornmeal into a firm porridge, it is allowed to set before being sliced into sticks or squares. Once flash-fried, the result is an irresistible snack or side dish with a crunchy crust and creamy interior. It is an approachable recipe that transforms humble pantry staples into a crowd-pleasing treat.
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