Sgagliozze Recipe (Fried Polenta Squares)

Sgagliozze, a classic dish from the southern Italian region of Puglia, particularly from the vibrant streets of Bari, is a beloved street food made from fried polenta squares. Crispy on the outside and soft on the inside, sgagliozze are perfect as an appetizer or snack. From my own personal experience, they bring a taste of Italian tradition right to your kitchen. Let me show you how I make sgagliozze, step by step.

Recipe Details

• Cuisine: Italian (Puglia)
• Course: Appetizer/Snack
• Prep Time: 15 minutes
• Cook Time: 45 minutes (including polenta preparation)
• Time to Stand: 2 hours (for polenta to set)
• Total Time: 3 hours
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: ~150 per serving
• Cost of Ingredients: Low ($5–7 for the entire recipe)

Ingredients

• 1 cup (160 g) cornmeal (polenta)
• 4 cups (1 liter) water
• 1 teaspoon salt
• 1 tablespoon olive oil (optional, for extra flavor)
• Vegetable oil (for frying)
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Equipment Needed

• Large saucepan
• Whisk or wooden spoon
• Baking dish (or a flat tray)
• Knife
• Frying pan
• Paper towels (for draining excess oil)
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Step-by-Step Instructions

Step 1: Prepare the Polenta

1. In a large saucepan, bring the water to a boil. Add the salt.
2. Gradually whisk in the cornmeal to prevent lumps.
3. Lower the heat and stir continuously with a wooden spoon for about 30 minutes, or until the mixture thickens and starts to pull away from the sides of the pan.
4. Add the olive oil for a slightly richer flavor, if desired.

Step 2: Let the Polenta Set

1. Pour the hot polenta into a greased baking dish, spreading it evenly to about 1/2-inch thickness.
2. Let it cool for 15 minutes, then transfer to the fridge to set for at least 2 hours.

Step 3: Cut the Polenta

1. Once the polenta is firm, use a sharp knife to cut it into squares, rectangles, or triangles, traditional sgagliozze shapes.

Step 4: Fry the Polenta

1. Heat vegetable oil in a frying pan over medium-high heat.
2. Test the oil by dropping in a small piece of polenta. If it sizzles, the oil is ready.
3. Fry the polenta pieces in batches, making sure not to overcrowd the pan. Cook for 2–3 minutes per side, or until golden and crispy.
4. Remove with a slotted spoon and drain on paper towels.

Step 5: Serve

1. Serve the sgagliozze warm with a sprinkle of salt. Enjoy them as they are or with a dipping sauce, like marinara or aioli.

Variations

• Herb-Infused: Add chopped rosemary or thyme to the polenta before setting it.
• Cheesy Sgagliozze: Mix grated Parmesan or Pecorino Romano into the hot polenta for an extra savory flavor.
• Gluten-Free Tip: This recipe is naturally gluten-free. Just ensure the cornmeal you use is certified gluten-free.
• Vegan-Friendly: The recipe is vegan as written but avoid adding cheese for the cheesy variation.
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Substitutions

• Instead of water, you can use vegetable stock for a more flavorful base.
• Substitute olive oil with butter for a creamier texture if you’re not following a vegan diet.

Notes on What to Expect

Sgagliozze are delightfully crispy on the outside with a creamy, tender interior. The frying process gives them a slightly nutty aroma, and they are best enjoyed fresh out of the pan. Expect a comforting, slightly sweet flavor from the polenta with a satisfying crunch.

Nutritional Information Per Serving

• Calories: 150
• Carbohydrates: 18 g
• Protein: 2 g
• Fat: 8 g
• Saturated Fat: 1 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 150 mg

Tips for Beginners

• Stir the polenta constantly to avoid lumps.
• Let the polenta set completely before frying to prevent it from breaking apart.
• Always fry in small batches to maintain the oil’s temperature.

Closing

I hope this guide has made making sgagliozze seem a little less daunting! Have you tried it before, or are you planning to give it a shot? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so don’t hesitate to leave your honest comment.