Polenta Frita

Name: Polenta Frita
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 200 g cornmeal; 800 ml chicken stock; 40 g parmesan; as needed oil — for frying; 1 tbsp butter; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

In the southern regions of Brazil, Polenta Frita is a beloved staple, often gracing tables during relaxed weekend lunches or casual gatherings. It's a dish that reflects the region's love for hearty, comforting food, where each cook adds their personal touch. Unlike its Italian cousin, this Brazilian version embraces a generous use of fat and a pinch of salt measured by instinct, highlighting the home cook's art.

Golden and crisp on the outside, while soft and creamy within, Polenta Frita should deliver a satisfying contrast with every bite. The parmesan weaves a layer of umami into the mix, complementing the cornmeal's earthy sweetness. There's no set rule for serving, but it often appears alongside grilled meats or as a standalone delight, inviting hands to reach for just one more piece.

Ingredients

200 gcornmeal
800 mlchicken stock
40 gparmesan
as neededoil — for frying
1 tbspbutter
to tastefine sea salt

Method

In a medium saucepan, bring 800 ml of chicken stock to a gentle simmer over medium heat. This will be the base for your polenta, providing flavor and moisture. Keep the stock warm as you prepare the polenta to ensure a smooth cooking process.
Gradually whisk in 200 g of cornmeal into the simmering stock. Pour the cornmeal slowly in a steady stream to prevent lumps from forming. Stir continuously with a wooden spoon or whisk to maintain a smooth consistency.
Continue stirring the mixture until it thickens and pulls away slightly from the sides of the pan. This should result in a creamy texture, indicating that the cornmeal is fully cooked and tender. If needed, adjust the heat to maintain a gentle simmer without boiling.
Once the polenta has reached the desired consistency, remove the pan from heat and stir in 1 tablespoon of butter and 40 g of grated parmesan. Mix until the butter and cheese are fully melted and incorporated, adding a rich flavor and creamy texture to the polenta.
Season the polenta with fine sea salt to taste. Remember, the parmesan will add some saltiness, so taste as you go to avoid over-seasoning. The polenta should be flavorful but not overly salty.
Transfer the cooked polenta to a greased baking dish, spreading it evenly to a thickness of about 1.5 cm. Allow it to cool and set until firm, which will make it easier to cut and fry later.
Once the polenta is firm, cut it into even pieces, such as rectangles or squares, ensuring they are uniform for even frying. This step is crucial for achieving a consistent texture and color in the final dish.
Heat enough oil in a large frying pan over medium-high heat to cover the base of the pan. Once the oil is hot, carefully add the polenta pieces, ensuring not to overcrowd the pan. Fry the polenta until golden brown and crispy on all sides, turning occasionally for even cooking.
Remove the fried polenta from the pan and drain on paper towels to remove excess oil. Serve warm, seasoned with a little more fine sea salt if desired, and enjoy the crispy exterior with a soft, creamy interior.