📝 About This Recipe
Transport yourself to the heart of a Brazilian 'Boteco' with these irresistibly golden, crispy polenta fries. Originating from the Italian influence in Southern Brazil, Polenta Frita has become a beloved national staple, prized for its contrast between a shatteringly crisp exterior and a creamy, melt-in-your-mouth center. Infused with garlic and Parmesan, these sticks are the perfect savory accompaniment to a cold drink or a traditional Sunday feast.
🥗 Ingredients
The Polenta Base
- 2 cups Coarse yellow cornmeal (Polenta) (not instant or quick-cook variety)
- 6 cups Chicken or Vegetable stock (high quality, low sodium)
- 1 cup Whole milk (adds extra creaminess)
- 3 tablespoons Unsalted butter (chilled)
- 1/2 cup Parmesan cheese (freshly grated)
- 3 cloves Garlic (minced into a paste)
- 2 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Frying and Finishing
- 4 cups Vegetable oil (for deep frying, such as canola or sunflower)
- 1/2 cup Cornstarch (for light dusting)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 1 pinch Flaky sea salt (for the final touch)
👨🍳 Instructions
-
1
Lightly grease a 9x13 inch baking dish with butter or line it with parchment paper, leaving an overhang on the sides for easy removal later.
-
2
In a large, heavy-bottomed pot or Dutch oven, combine the stock, milk, and minced garlic. Bring the mixture to a gentle boil over medium-high heat.
-
3
Once boiling, reduce the heat to low. Slowly whisk in the cornmeal in a steady stream to prevent lumps from forming. This is the most critical step for a smooth texture!
-
4
Switch to a sturdy wooden spoon. Cook the polenta on low heat, stirring frequently, for about 30-40 minutes. The polenta is ready when it starts to pull away from the sides of the pot and is thick and creamy.
-
5
Remove the pot from the heat. Vigorously stir in the chilled butter, grated Parmesan cheese, salt, and black pepper until fully incorporated and glossy.
-
6
Pour the hot polenta into the prepared baking dish. Use an offset spatula to smooth the surface into an even layer, about 3/4 inch thick.
-
7
Allow the polenta to cool to room temperature on the counter, then cover with plastic wrap and refrigerate for at least 2 hours (or overnight) until completely firm.
-
8
Once firm, lift the polenta block out of the dish and place it on a cutting board. Slice into uniform batons (fries), roughly 3 inches long and 3/4 inch wide.
-
9
Lightly dredge each polenta stick in cornstarch, tapping off any excess. This ensures a superior crunch that stays crispy longer.
-
10
Heat the vegetable oil in a deep frying pan or heavy pot until it reaches 350°F (175°C).
-
11
Fry the polenta sticks in small batches to avoid crowding the pan, which would lower the oil temperature. Fry for 4-5 minutes per batch until they are deeply golden brown and crisp.
-
12
Use a slotted spoon to transfer the fried polenta to a wire rack set over a paper towel-lined tray to drain.
-
13
Immediately sprinkle with flaky sea salt and chopped parsley while still hot. Serve immediately for the best texture.
💡 Chef's Tips
For the smoothest results, avoid 'instant' polenta; the long cook time of traditional cornmeal develops a much deeper flavor. If your polenta develops lumps while cooking, use an immersion blender for 30 seconds to smooth it out instantly. Ensure the polenta is completely cold and firm before slicing; if it's even slightly warm, it may fall apart in the fryer. Do not skip the cornstarch dusting—it creates a micro-thin barrier that prevents the polenta from absorbing too much oil. To reheat leftovers, use an air fryer or hot oven; never use a microwave or they will become soggy.
🍽️ Serving Suggestions
Serve as a classic appetizer alongside a cold Brazilian Pilsner or a refreshing Caipirinha. Pair with a side of spicy Malagueta pepper oil or a creamy garlic aioli for dipping. Serve as a side dish to 'Frango a Passarinho' (Brazilian fried chicken) for a truly authentic boteco experience. Accompany a traditional Feijoada or grilled Picanha steak to add a crunchy texture to the meal. Top with an extra dusting of grated Parmesan and a squeeze of lime juice for a zingy twist.