Milho Frito Recipe

Cook cornmeal

In a medium saucepan bring 3 cups water and 1 tsp salt to a gentle boil. Gradually whisk in 1 cup cornmeal, reduce heat to low and stir constantly with a wooden spoon to avoid lumps. Cook until thick and pulling away from the sides, about 10–12 minutes.

Enrich and set

Remove from heat and stir in 2 tbsp butter, 1 tbsp olive oil and 1/4 cup grated cheese (if using). Adjust seasoning with 1/2 tsp black pepper. Transfer the thick polenta-like mixture into a lightly oiled shallow dish (an 8x8-inch or similar), smoothing the surface to 1/2-inch thickness. Let cool to room temperature, then refrigerate until firm, at least 2 hours or up to overnight.

Cut and dry

When firm, invert onto a cutting board and cut into 8 rectangular or square pieces. Pat the pieces dry with paper towels to remove surface moisture—this helps get a crisp exterior when frying.

Shallow fry

Heat 1/2 cup neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Fry the cornmeal pieces in batches, 2–3 minutes per side, until deep golden brown and crisp. Add more oil as needed between batches. Transfer to a wire rack or paper towel-lined plate to drain.

Sauté aromatics

While the cornmeal is chilling or frying, warm 1 tbsp olive oil in a saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Add a 14 oz can crushed tomatoes, 1/2 tsp sugar, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes until slightly thickened. Taste and adjust seasoning. Stir in 1 tbsp chopped basil or parsley if using.

Keep warm

Keep the sauce warm on the lowest heat while finishing the kale and frying the milho frito.

Dry and toss

Preheat oven to 300°F (150°C) or use the same skillet after frying if preferred. Thoroughly dry 4 cups torn kale pieces. Toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper, massaging briefly so oil and seasonings coat evenly.

Crisp the kale

For oven method: spread kale in a single layer on a baking sheet and bake 10–15 minutes, checking often, until crisp but not burnt. For skillet method: heat skillet over medium and cook kale in batches, stirring frequently until edges crisp, 4–6 minutes. Remove and keep warm.

Plate 2 pieces of fried milho frito per serving (if serving 4). Spoon a few tablespoons of warm tomato sauce over or beside each piece. Top with a generous handful of crispy kale. Drizzle with 1 tsp extra virgin olive oil and, if desired, 1/2 tsp lemon juice to brighten flavors. Serve immediately so cornmeal stays crisp.