Brazilian Polentagf Recipe
Lightly fried cornmeal lightly dusted with Parmesan cheese.
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Ingredients
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Polenta
For frying & finishing
Method
Polenta
- 1
Bring water to a simmer
In a medium heavy-bottomed saucepan, bring 4 cups water and 1 tsp fine sea salt to a gentle simmer over medium heat. Do not boil vigorously; small steady bubbles are ideal.
- 2
Whisk in cornmeal
Reduce heat to low. Gradually pour 1 cup medium-grind cornmeal into the simmering water in a steady stream while whisking continuously to prevent lumps.
- 3
Cook polenta
Continue to cook, stirring frequently with a wooden spoon or sturdy spatula, until the mixture thickens and pulls away slightly from the sides of the pan, about 20–25 minutes. If it becomes too thick to stir comfortably, add up to 2–4 tablespoons hot water, a tablespoon at a time.
- 4
Finish with butter and Parmesan
Remove from heat and stir in 2 tablespoons unsalted butter and 1 cup freshly grated Parmesan cheese until fully incorporated and smooth. Taste and adjust seasoning if needed.
- 5
Set polenta
Line an 8x8-inch (or similar) baking dish with parchment or lightly oil it. Pour the hot polenta into the dish, smoothing the top with a spatula to an even thickness about 1/2 inch (1.2 cm). Allow it to cool to room temperature, then chill in the refrigerator for at least 1 hour (or until firm) so it can be sliced for frying.
Frying & finishing
- 6
Prepare for frying
When polenta is firm, turn it out onto a cutting board. Using a sharp knife, cut into 12 rectangles or sticks about 3/4–1 inch wide. Pat pieces dry with a paper towel to remove surface moisture.
- 7
Heat oil
In a large nonstick or cast-iron skillet, heat 3 tablespoons neutral oil over medium-high heat until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer).
- 8
Pan-fry polenta
Working in a single layer (do not overcrowd the pan), add polenta pieces and cook until golden and crisp on the first side, about 3–4 minutes. Flip and cook the second side until golden, another 2–3 minutes. If needed, add a little more oil between batches.
- 9
Drain
Transfer fried polenta to a wire rack set over a baking sheet or a plate lined with paper towel to drain briefly (about 1 minute).
- 10
Dust with Parmesan & season
While still warm, transfer polenta to a serving platter and immediately dust with 1/4 cup extra grated Parmesan and sprinkle 1/2 tsp freshly ground black pepper. If desired, finish with 1 tablespoon chopped fresh parsley for color and brightness.
- 11
Serve
Serve immediately while crisp. These are best hot; leftovers can be reheated in a skillet to re-crisp.