Brazilian recipe
Crispy Fried Polenta (Polentinha Frita)
These crispy fried polenta sticks are a classic Brazilian comfort food, boasting a perfectly golden, crunchy exterior and a soft, creamy center. Simple to make and impossible to stop at just one.
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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
The most important ingredient here is 'milharina', a specific type of fine, pre-cooked cornmeal common in Brazil. You can find this in the international aisle of well-stocked supermarkets or in specialized Latin American or Brazilian grocery stores under the name 'corn flour' or 'fine cornmeal' for polenta. If you cannot find this exact variety, you may use medium-grind polenta or high-quality cornmeal as a substitute, though the final texture may vary slightly.
Preparation method
- Bring the water to a boil in a medium pot over medium-high heat
- Gradually whisk in the fine cornmeal, stirring continuously to prevent any lumps from forming
- Season the mixture with salt and black pepper to your liking
- Keep stirring for about 15 minutes as the mixture thickens and begins to pull away cleanly from the sides and bottom of the pot
- Take the pot off the heat and let the cooked polenta rest and cool for a few minutes
- Lightly grease a square baking dish or a glass tray with a touch of oil or olive oil
- Spread the warm polenta evenly into the greased dish using the back of a spoon and let it cool down completely
- Once cool, cover the dish and refrigerate for at least an hour, or ideally overnight to ensure it sets firmly
- Heat your oil in a deep pot or fryer until it reaches approximately 180°C
- Remove the chilled polenta from the fridge, place a cutting board over the tray, and carefully invert it to release the block
- Slice the firm polenta into uniform, bite-sized sticks or squares
- Fry the pieces in batches in the hot oil for about 10 minutes, or until they turn golden brown and develop a crisp crust
- Remove the sticks with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil
- Serve immediately while hot, enjoyed best as a crunchy appetizer or side dish
Observations
Crispy fried polenta is a beloved Brazilian staple that balances ease with pure comfort. It starts by simmering finely ground cornmeal in water until it thickens into a hearty, smooth base. Once cooled and set in the fridge, it’s sliced into uniform batons and deep-fried until they reach that irresistible, golden crunch. Whether you serve them as a savory appetizer or a satisfying side dish, this recipe is a no-fuss way to bring an authentic taste of Brazil to your kitchen.
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