Step-by-Step Instructions
Step 1: Prepare the Polenta
In a large saucepan, bring the water to a boil. Add the salt.
Gradually whisk in the cornmeal to prevent lumps.
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.
Add the olive oil for a slightly richer flavor, if desired.
Step 2: Let the Polenta Set
Pour the hot polenta into a greased baking dish, spreading it evenly to about 1/2-inch thickness.
Let it cool for 15 minutes, then transfer to the fridge to set for at least 2 hours.
Step 3: Cut the Polenta
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
Heat vegetable oil in a frying pan over medium-high heat.
Test the oil by dropping in a small piece of polenta. If it sizzles, the oil is ready.
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.
Remove with a slotted spoon and drain on paper towels.
Step 5: Serve
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.