Brazilian recipe
Homemade Crispy Fried Polenta (Polentinha frita e)
Discover how to make traditional Brazilian fried polenta, featuring a golden, crunchy exterior and a soft, melt-in-the-mouth center.
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Ingredients
Paper towels for draining
1 litre vegetable oil for deep-frying
1 cup cornmeal (milharina or fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 litre vegetable oil for deep-frying
1 cup cornmeal (milharina or fine yellow cornmeal)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find fine cornmeal (milharina) in the baking or international foods aisle of major supermarkets across the island, such as Massy Stores or JTA Supermarkets. Vegetable oil and basic seasonings are available in the oil and spice sections of any local grocery store.
Preparation method
- Pour the water into a heavy-bottomed pot and bring to a boil over medium heat.
- Gradually add the cornmeal to the boiling water, stirring constantly with a wooden spoon to prevent lumps from forming.
- Season the mixture with salt and black pepper to taste.
- Continue cooking and stirring for approximately 15 minutes, or until the mixture thickens and pulls away cleanly from the bottom of the pot.
- Remove from the heat and allow the polenta to cool down slightly in the pot.
- Lightly grease a baking dish or rectangular pan with a small amount of oil.
- Transfer the warm polenta into the prepared dish, smoothing the top with the back of a spoon, and leave it to cool completely at room temperature.
- Once cool, 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 pot or fryer to approximately 180°C.
- Remove the chilled polenta from the fridge, place a cutting board over the dish, and carefully invert it to release the set polenta.
- Slice the firm polenta into uniform sticks or squares.
- Deep-fry the pieces in small batches for about 10 minutes, or until they turn golden brown and develop a crisp crust.
- Remove the pieces using a slotted spoon and drain them on paper towels to remove any excess oil.
- Serve immediately while hot, either as a tasty snack or a comforting side dish.
Observations
Fried polenta is a timeless Brazilian staple that perfectly balances flavor with simple preparation. Using cornmeal (milharina) and water, the mixture is cooked until it reaches a firm consistency. Once cooled and set, the polenta is sliced into uniform pieces and deep-fried until beautifully golden and crisp. It is a fantastic choice for a quick snack or as a versatile side dish, relying entirely on basic pantry staples to deliver a satisfying, comforting texture.
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