📝 About This Recipe
Hailing from the sun-drenched streets of Bari and Foggia, Scagliozzi are irresistible triangles of polenta, fried until they develop a shatteringly crisp exterior and a creamy, molten heart. This humble 'cibo di strada' represents the beauty of Italian cucina povera, transforming simple cornmeal into a gourmet snack that is traditionally served piping hot in a brown paper cone. Seasoned simply with sea salt, they are the ultimate comfort food that bridges the gap between a rustic snack and an elegant appetizer.
🥗 Ingredients
The Polenta Base
- 250 grams Coarse Ground Yellow Cornmeal (Traditional bramata style is best for texture)
- 1 liter Water (Filtered water preferred)
- 1 teaspoon Fine Sea Salt (For the cooking water)
- 1 tablespoon Extra Virgin Olive Oil (To prevent sticking and add richness)
- 40 grams Pecorino Romano Cheese (Finely grated; optional for a savory kick)
- 1/2 teaspoon Black Pepper (Freshly cracked)
For Frying and Finishing
- 1 liter Peanut Oil or Sunflower Oil (For deep frying; choose an oil with a high smoke point)
- 1 tablespoon Maldon Sea Salt (Flaky salt for finishing)
- 2 sprigs Fresh Rosemary (To infuse the frying oil)
- 1 piece Lemon (Cut into wedges for serving)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional copper 'paiolo', bring the 1 liter of water to a rolling boil and add the fine sea salt.
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2
Reduce the heat to medium-low and begin adding the cornmeal in a very slow, steady stream, whisking constantly with your other hand to prevent any lumps from forming.
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3
Once all the cornmeal is incorporated, switch to a sturdy wooden spoon. Continue to cook the polenta, stirring frequently, for about 35-40 minutes. The polenta is ready when it pulls away easily from the sides of the pot.
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4
Stir in the extra virgin olive oil, freshly cracked black pepper, and the grated Pecorino Romano if using. This adds a layer of complexity to the humble corn base.
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5
Lightly grease a rectangular baking sheet or a 9x13 inch glass dish with a drop of oil. Pour the hot polenta into the dish and use a spatula to level it out to a thickness of about 1.5 to 2 centimeters (roughly 3/4 inch).
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6
Allow the polenta to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. The polenta must be completely firm and cold to fry correctly.
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7
Turn the chilled polenta block out onto a clean cutting board. Cut it into squares, then slice each square diagonally to create the signature scagliozzi triangles.
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8
Pat each piece dry with a paper towel. Any surface moisture will cause the oil to splatter and prevent a crisp crust from forming.
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9
In a deep frying pan or dutch oven, heat the frying oil to 180°C (350°F). Toss in the rosemary sprigs for 30 seconds to aromatize the oil, then remove them before they burn.
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10
Carefully lower 4-5 polenta triangles into the hot oil at a time. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy scagliozzi.
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11
Fry for 4-5 minutes per side, turning once, until they are a deep golden brown and have developed a hard, crunchy crust.
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12
Use a slotted spoon to transfer the fried triangles to a wire rack set over paper towels to drain excess oil.
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13
Immediately sprinkle with a generous amount of flaky Maldon sea salt while the oil is still wet on the surface.
💡 Chef's Tips
For the best texture, avoid 'instant' polenta; the long-cook cornmeal provides a much sturdier structure for frying. Ensure the polenta is completely cold before slicing; if it's even slightly warm, it will fall apart in the fryer. If the polenta triangles are sticking to the bottom of the pan, they aren't ready to be flipped yet—wait for the crust to fully form. You can add finely chopped sage or thyme to the polenta mixture while cooking for an herbal variation. To test the oil without a thermometer, dip the end of a wooden spoon in; if it bubbles steadily, the oil is ready.
🍽️ Serving Suggestions
Serve hot in a paper cone (scartoccio) just like they do on the streets of Bari. Pair with a cold, crisp Italian lager or a glass of dry Prosecco to cut through the richness. Serve alongside a bowl of spicy Arrabiata sauce or a creamy Gorgonzola dip for dipping. Accompany with a platter of Italian salumi and pickled vegetables (giardiniera) for a full antipasto spread. A squeeze of fresh lemon juice just before eating brightens the earthy corn flavor beautifully.