Brazilian recipe
Crispy Golden Fried Polenta (Polentinha frita)
Learn how to prepare traditional Brazilian fried polenta sticks, featuring a perfectly crunchy exterior and a soft, creamy center.
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Ingredients
Paper towels for draining
1 liter vegetable oil for frying
1 cup milharina (fine-ground cornmeal)
Salt to taste
Black pepper to taste
5 cups water
1 liter vegetable oil for frying
1 cup milharina (fine-ground cornmeal)
Salt to taste
Black pepper to taste
5 cups water
Where to find ingredients
You can find milharina or fine-ground cornmeal at major supermarkets in the baking or flour aisle. If specialized cornmeal is unavailable, a high-quality fine polenta or maize flour is a suitable substitute. Ensure you use a neutral frying oil with a high smoke point, such as sunflower or refined vegetable oil, commonly found at local markets or supermarkets like Shoprite or Pick n Pay.
Preparation method
- Pour the water into a heavy-bottomed pot and bring to a boil over medium heat.
- Gradually whisk in the milharina while stirring constantly to prevent any lumps from forming.
- Season the mixture with salt and black pepper to your preference.
- Continue stirring until the mixture thickens significantly and begins to pull away from the bottom of the pot, which takes about 15 minutes.
- Remove from heat and allow the polenta to cool down in the pot for a few minutes.
- Lightly grease a baking tray or heat-proof dish with a drop of vegetable oil.
- Transfer the warm polenta to the tray, smoothing the surface with the back of a spoon, and let it cool completely to room temperature.
- Cover the dish and place it in the refrigerator for at least one hour or overnight until firmly set.
- Heat the vegetable oil in a deep pot or fryer until it reaches approximately 180°C (350°F).
- Remove the chilled polenta from the fridge, invert the tray onto a cutting board, and turn it out.
- Slice the firm slab into even sticks or squares.
- Fry the pieces in the hot oil, working in small batches, for about 10 minutes or until they turn golden and crispy.
- Carefully remove the pieces with a slotted spoon and transfer them to paper towels to drain any excess oil.
- Serve immediately while hot as a snack or a classic side dish.
Observations
Fried polenta, or polentinha frita, is a staple in Brazilian kitchens, prized for its delightful contrast between a crisp golden crust and a velvety soft interior. The preparation begins by cooking cornmeal (milharina) in water until it thickens into a firm, cohesive base. Once allowed to set and chill completely, the block is sliced into uniform batons or squares and flash-fried until reaching the ideal crunch. Whether served as a hearty snack or a classic side dish, this recipe highlights how simple, accessible pantry staples can be transformed into a crowd-pleasing treat.
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