Brazilian recipe
Crispy Homemade Polenta Fries
These crispy-on-the-outside, soft-on-the-inside polenta fries are a classic Brazilian snack. Perfectly golden and easy to make at home.
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Ingredients
Paper towels for draining
1 litre vegetable oil for deep-frying
1 cup fine cornmeal (known locally as maize flour or fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 litre vegetable oil for deep-frying
1 cup fine cornmeal (known locally as maize flour or fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
Fine cornmeal: Look for 'maize flour' or 'fine yellow cornmeal' in the baking or grains section of major supermarkets like Shoprite, Spar, or Addide. Ensure it is fine-textured. If you cannot find fine-milled cornmeal, look for high-quality ground maize intended for 'tuwo masara' or similar swallow dishes, provided it is not too coarse, as the consistency is key for the setting process. Vegetable oil: Any standard sunflower or vegetable oil widely available in local markets and grocery stores works perfectly for deep-frying.
Preparation method
- Bring the water to a boil in a large pot over medium heat
- Gradually whisk in the cornmeal, stirring constantly to ensure there are no lumps
- Season the mixture with salt and black pepper to your preference
- Keep stirring for about 15 minutes until the mixture thickens and pulls away cleanly from the bottom of the pot
- Remove from the heat and let the polenta rest in the pot for a few minutes
- Lightly grease a square baking dish or tray with a bit of vegetable oil
- Spread the warm polenta into the greased 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 ideally overnight to set firmly
- Heat the vegetable oil in a deep pot to approximately 180°C
- Turn the chilled polenta out onto a cutting board by inverting the tray
- Slice the firm polenta into uniform, finger-sized batons or squares
- Fry the pieces in small batches for about 10 minutes, or until they turn golden and crispy all over
- Use a slotted spoon to lift the fries out and drain them briefly on paper towels to remove any excess oil
- Serve hot as a crunchy snack or a tasty side dish
Observations
Polenta fries are a beloved Brazilian snack that perfectly balances comfort and convenience. Made from a simple cornmeal mixture cooked until firm, these are chilled, sliced into sticks, and deep-fried until they achieve that iconic golden crunch. They are the ultimate finger food or side dish for anyone looking for a quick, flavourful treat made with basic pantry staples.
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