Sgagliozze (Fried Polenta Squares)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring the water to a boil in a large pot.

   Ca. 5 min.

2. 2

   Add the salt to the boiling water.

3. 3

   Gradually whisk in the fine cornmeal, ensuring no lumps form.

   Ca. 2 min.

   Kokkens note: Adding the cornmeal slowly and whisking continuously prevents lumps.

4. 4

   Reduce the heat to low and continue stirring the polenta constantly for about 15-20 minutes, until it thickens and pulls away from the sides of the pot.

   Ca. 20 min.

   Kokkens note: A wooden spoon works best for stirring thick polenta.

5. 5

   Pour the hot polenta into a lightly oiled shallow rectangular pan (approximately 20x30 cm).

   Ca. 1 min.

6. 6

   Smooth the surface with a spatula to an even thickness of about 1-1.5 cm.

   Ca. 1 min.

7. 7

   Let the polenta cool completely at room temperature for at least 1 hour, or until firm.

   Ca. 1 t.

   Kokkens note: You can also refrigerate it to speed up the firming process.

8. 8

   Once firm, carefully invert the polenta onto a cutting board.

9. 9

   Cut the polenta into small squares or rectangles, about 4-5 cm in size.

   Ca. 3 min.

10. 10

    Heat the vegetable oil in a deep frying pan or pot to about 170-180°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for best results.

11. 11

    Carefully fry the polenta squares in batches, ensuring not to overcrowd the pan.

    Ca. 10 min.

12. 12

    Fry for 3-4 minutes per side, or until golden brown and crispy.

    Ca. 8 min.

13. 13

    Remove the fried sgagliozze with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

    Ca. 1 min.

14. 14

    Serve immediately, seasoned with a little extra salt if desired.