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Sgagliozze #polenta #italienfood #vegan #streetfood #sgagliozze #sansgluten #frites polenta #Apulia #friedpolenta #sgagliozze #polentafritters #foodlover #foodforthought #travelgift #foodgasm #foodpic #foodpics #foodgram #foodies #delicious #italian #italianamerican #italy #homemade #italianfood #buzzfeedfood #giftidea #yummyinmytummy #whatsfordinner #comfortfood #subscriptionbox #giftbox #slowfood #gourmet #foodie #letseat Sgagliozze Recipe (Fried Polenta Squares)

Sgagliozze

Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Large saucepan
  • Whisk or wooden spoon
  • Baking dish (or a flat tray)
  • Knife
  • Frying pan
  • Paper towels (for draining excess oil)

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Sgagliozze