SnackAppetizerSide Dish

Sgagliozze (Fried Polenta Squares)

Name: Sgagliozze (Fried Polenta Squares)
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 200 g fine cornmeal; 800 ml water; 1 tsp salt; 500 ml vegetable oil for frying

Sgagliozze are crispy fried polenta squares, a popular street food from Bari, Italy. They are made from simple ingredients and offer a satisfying crunch. This recipe is naturally vegan and perfect as a snack or appetizer.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 4
Difficulty: Easy
Per serving: 314 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

200 gfine cornmeal
800 mlwater
1 tspsalt
500 mlvegetable oil, for frying

Equipment

shallow rectangular pan · deep frying pan · slotted spoon · paper towels · large pot · spatula · cutting board · whisk

The method

Step by step

1
Bring the water to a boil in a large pot.
About 5 min
2
Add the salt to the boiling water.
3
Gradually whisk in the fine cornmeal, ensuring no lumps form.
About 2 min
Cook’s note: Adding the cornmeal slowly and whisking continuously prevents lumps.
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.
About 20 min
Cook’s note: A wooden spoon works best for stirring thick polenta.
5
Pour the hot polenta into a lightly oiled shallow rectangular pan (approximately 20x30 cm).
About 1 min
6
Smooth the surface with a spatula to an even thickness of about 1-1.5 cm.
About 1 min
7
Let the polenta cool completely at room temperature for at least 1 hour, or until firm.
About 1 hr
Cook’s note: You can also refrigerate it to speed up the firming process.
8
Once firm, carefully invert the polenta onto a cutting board.
9
Cut the polenta into small squares or rectangles, about 4-5 cm in size.
About 3 min
10
Heat the vegetable oil in a deep frying pan or pot to about 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for best results.
11
Carefully fry the polenta squares in batches, ensuring not to overcrowd the pan.
About 10 min
12
Fry for 3-4 minutes per side, or until golden brown and crispy.
About 8 min
13
Remove the fried sgagliozze with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
14
Serve immediately, seasoned with a little extra salt if desired.

Per serving

Nutrition

72%Score

Calories: 313.6kcal
Protein: 3.9g
Carbs: 37g
Fat: 16.8g
Fibre: 0.7g
Sugar: 0.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover sgagliozze in an airtight container in the refrigerator.

Reheating

Reheat in a dry pan or air fryer until crispy again.