Entree: Italy – Puglia – Sgagliozze (Crispy fried polenta squares made from cooked cornmeal)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 7 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 cups (240 g) coarse yellow cornmeal (polenta)
- 8 cups (1.9 L) water
- 1 1/2 tsp (9 g) fine salt, divided
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for pan
- 1/2 cup (50 g) grated Pecorino Romano or Parmigiano-Reggiano, optional
- 4 cups (960 ml) vegetable oil or sunflower oil for frying
- Freshly ground black pepper, to taste

Instructions

1. In a large heavy saucepan bring 8 cups (1.9 L) water to a boil with 1 tsp (6 g) of the salt. Reduce heat to a simmer.
2. Slowly whisk in the 2 cups (240 g) cornmeal in a steady stream to prevent lumps. Continue whisking until the mixture thickens.
3. Reduce heat to low and cook the polenta, stirring frequently and scraping the bottom, until thick and creamy, about 25–30 minutes. Stir in 2 tbsp (30 ml) olive oil and the optional 1/2 cup (50 g) grated cheese; adjust seasoning with remaining salt and black pepper.
4. Lightly oil a shallow baking dish or rimmed sheet pan. Pour the hot polenta into the prepared pan and smooth the top to an even thickness about 1 inch (2.5 cm). Let cool to room temperature, then refrigerate until fully firm, at least 1–2 hours.
5. Once firm, turn the polenta onto a cutting board and cut into squares or rectangles about 2–3 inches (5–7 cm) each.
6. Heat 4 cups (960 ml) vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry polenta pieces in batches, careful not to overcrowd, until deep golden and crisp, about 3–4 minutes per side.
7. Transfer fried sgagliozze to paper towels to drain. Sprinkle with extra grated cheese and a crack of black pepper. Serve immediately while hot.