Milho Frito (v) Recipe

Cook the cornmeal

In a medium saucepan, bring the vegetable broth (4 cups) to a gentle boil. Slowly whisk in the cornmeal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and pulling away from the pan, about 20–25 minutes for coarse cornmeal. Stir in 2 tablespoons olive oil, salt (1 tsp), black pepper (1/2 tsp), butter (1 tbsp) if using, and grated cheese (1/2 cup) if using. Adjust seasoning to taste.

Set and cool

Transfer the cooked cornmeal to a lightly oiled 8x8-inch (or similar) shallow dish, spreading it evenly to about 1/2 inch (1.2 cm) thickness. Smooth the top with a spatula. Let cool at room temperature until set, about 1 hour, or refrigerate for 30–45 minutes until firm.

Cut into pieces

When firm, invert the set polenta onto a cutting board. Cut into 12 equal rectangles or squares (or 8 larger pieces), pat dry any moisture with paper towels, and keep covered until ready to fry.

Sauté aromatics

While the cornmeal is cooling, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Simmer the sauce

Stir in tomato paste, cook 1 minute, then add the crushed tomatoes, sugar (1/2 tsp), oregano (1/2 tsp), red pepper flakes (1/4 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Reduce heat to low and simmer gently, uncovered, stirring occasionally, for 15–20 minutes until slightly thickened. Taste and adjust seasoning. Stir in torn basil leaves just before serving.

Prepare kale

Preheat oven to 275°F (135°C) if you prefer oven-crisping, or plan to crisp in the frying pan. Make sure kale leaves are very dry (use a salad spinner or pat with towels). Toss kale with 1 tablespoon olive oil, salt (1/2 tsp), and pepper (1/4 tsp) until evenly coated.

Crisp the kale (oven method)

Spread kale in a single layer on a rimmed baking sheet. Bake for 18–25 minutes, stirring once halfway, until crisp but not burnt. Remove and cool; kale will become crisper as it cools.

Crisp the kale (stovetop method)

Or heat a large dry skillet over medium-high heat. Add the dressed kale in batches and cook, stirring, until edges turn dark and crisp, 3–5 minutes per batch. Transfer to a paper towel-lined plate to cool and remain crispy.

Shallow fry the cornmeal pieces

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Add the cut cornmeal pieces in a single layer without overcrowding. Fry until golden brown and crisp on the bottom, about 3–4 minutes, then flip and fry the other side 2–3 minutes. Adjust heat as needed to avoid burning; you want a deep golden crust. Transfer to a plate lined with paper towels to drain.

Finish and serve

To serve, spoon a few tablespoons of warm tomato sauce onto each plate, arrange 2–3 fried milho frito pieces atop the sauce, and scatter crispy kale over and around them. Sprinkle extra grated cheese (optional) and finish with a squeeze of lemon if desired. Serve immediately so the polenta cakes remain crisp.