Polenta is a dish quite widespread in Brazil. Fried polenta, great for cocktails, is served as a side dish to the famous “chicken and polenta” recipe, an emblematic dish of “the great ABC cities” of Santo André, São Bernardo and São Caetano, where restaurants were opened by Italian immigrants and are managed by their descendants.
Leftover polenta stored few days in the fridge is also great for cooking “fried polenta”.
• polenta (cornmeal mush)
• all-purpose flour
• peanut oil
- Cut the cold polenta into strips or into cubes.
- Dredge the polenta pieces in the flour and deep fry in hot oil until golden brown and crispy. To check the oil’s temperature put a toothpick into it: if it bubbles it is hot enough.
- Place them on paper towels to drain excess oil and serve immediately while hot. You should never reheat fried polenta.
Posted on: 11 November 2011