Brazilian recipe
Crispy homemade fried polenta (Polentinha frita)
This classic Brazilian snack features a perfectly crispy exterior and a soft, creamy centre, prepared using cornmeal and a simple pan-frying technique.
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Ingredients
Kitchen paper towels for draining
1 litre vegetable oil for deep frying
1 cup fine yellow cornmeal (milharina)
Salt to taste
Black pepper to taste
5 cups water
1 litre vegetable oil for deep frying
1 cup fine yellow cornmeal (milharina)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find fine yellow cornmeal (often labelled as 'polenta' or 'maize meal') at local supermarkets like New World, Pak'nSave, or Countdown in the baking or international foods aisles. If you cannot find the specific texture of 'milharina', a standard fine-grind polenta works perfectly as a substitute.
Preparation method
- Pour the water into a medium saucepan and bring to a boil over medium heat.
- Gradually whisk in the cornmeal, stirring constantly to prevent any lumps from forming.
- Season the mixture with salt and black pepper to your preference.
- Continue to cook and stir until the mixture thickens significantly and begins to pull away from the bottom of the pan, roughly 15 minutes.
- Remove from the heat and allow the mixture to sit for a few minutes.
- Lightly grease a square baking dish or tray with a little olive oil or vegetable oil.
- Transfer the warm polenta into the prepared dish, smoothing the top with the back of a spoon, and leave it to cool completely.
- Once cooled, cover the dish and refrigerate for at least one hour, or ideally overnight to ensure it sets firmly.
- Heat the vegetable oil in a deep-sided pot or heavy-based pan 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 block.
- Slice the firm polenta into uniform batons or squares.
- Working in small batches, fry the polenta pieces in the hot oil for about 10 minutes, or until they turn golden brown and develop a crisp crust.
- Carefully lift the pieces out with a slotted spoon and drain them on paper towels to remove any excess oil.
- Serve immediately while hot, either as a snack or a side dish.
Observations
Fried polenta is a quintessential Brazilian comfort food that pairs brilliant flavour with simple preparation. It is made by cooking fine yellow cornmeal in water until it reaches a thick, firm consistency. Once cooled and set, the mixture is sliced into batons and fried until golden and crisp. Whether served as a stand-alone appetiser or a hearty side dish, this recipe is a wonderful way to enjoy humble pantry staples with a satisfying crunch.
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