Brazilian Polenta Recipe
Lightly fried cornmeal lightly dusted with Parmesan cheese.
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Ingredients
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Polenta
Coating & Frying
Finishing
Method
Polenta
- 1
- 2
Whisk in cornmeal
Once simmering, reduce heat to low. Slowly whisk in 1 cup cornmeal in a steady stream to prevent lumps. Continue whisking until incorporated.
- 3
Cook polenta
Cook the polenta over low heat, stirring frequently with a wooden spoon, until thick and smooth, about 15–20 minutes for fine/medium cornmeal. If it becomes too thick, add up to 2 tablespoons hot water or milk to loosen.
- 4
Finish with butter and seasoning
When polenta is tender and pulls away slightly from the sides of the pan, remove from heat and stir in 2 tablespoons unsalted butter and 1/4 tsp freshly ground black pepper. Taste and adjust salt if needed.
- 5
Set to cool
Pour the hot polenta into a lightly oiled 8x8-inch or similar shallow pan and spread to an even thickness about 3/4 inch. Smooth the top, cover with plastic wrap and refrigerate until completely firm, at least 2 hours or up to overnight.
Coating & Frying
- 6
Prepare coating stations
When polenta is firm, set up three shallow dishes: one with 1/2 cup all-purpose flour (seasoned with a pinch of salt), one with 1 large beaten egg mixed with 1 tablespoon milk, and one with 1/2 cup fine dry breadcrumbs (optional) or more flour if not using breadcrumbs.
- 7
Cut polenta
Turn the chilled polenta out onto a cutting board. Cut into 12 rectangles or 8 larger squares (about 3/4-inch thick). Pat pieces dry with paper towel to remove any surface condensation.
- 8
Dredge pieces
Working in batches, lightly dredge each polenta piece in flour, shaking off excess, dip into the egg wash, then press into breadcrumbs (or a second light dusting of flour) to coat evenly. Shake off excess coating.
- 9
- 10
Fry polenta
Add coated polenta pieces in a single layer without crowding. Fry until golden brown and crisp on the first side, 3–4 minutes, then flip and fry the other side 2–3 minutes. Adjust heat as needed so coating browns without burning. Transfer to a paper towel–lined plate to drain.
Finishing
- 11
Season and serve
While still warm, sprinkle the fried polenta lightly with 1/4 cup freshly grated Parmesan cheese and a pinch of sea salt to taste. Garnish with 1 tablespoon chopped fresh parsley if using. Serve immediately as an appetizer or side.
- 12
Make-ahead & reheating
You can make the polenta through the chilling step up to 24 hours ahead. Fry just before serving. Reheat leftover fried polenta in a 375°F (190°C) oven for 8–10 minutes or in a skillet over medium heat until crisp again.