Sgagliozze (Fried Polenta Squares)
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store any leftover sgagliozze in an airtight container in the refrigerator.
Reheat in a dry pan or air fryer until crispy again.
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