Deep-fried polenta

Name: Deep-fried polenta (Polenta frita)
Yield: Serves 6
Cuisine: Brazilian
Ingredients: 1 litre/1¾ pints/4¼ cups water; 325 g/12½ oz/3¼ cups polenta; 250 ml/8 fl oz/1 cup chicken stock; 30 ml/2 tbsp olive oil; 30 ml/2 tbsp plain (all-purpose) flour; vegetable oil, for deep-frying; salt

Polenta frita

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Polenta is made with ground yellow or white cornmeal. Here it is allowed to set, then deep-fried, giving it a deliciously crunchy texture. These chips can be served with all sorts of dishes, from roasted pork or chicken to stews and casseroles.

Ingredients

1 litre/1¾ pints/4¼ cups water
325 g<

Americas
Brazil
Side dish

Method

1 Pour the water into a large pan, with the polenta, stock and olive oil. Slowly bring to the boil, then simmer until it becomes a thick purée. The mixture is the correct consistency when the bottom of the pan starts to show as you stir. Sprinkle in the plain flour and continue cooking for another 3 minutes, stirring constantly.