Crispy and golden on the outside, soft and cheesy and the inside, these Milho Frito (aka awesome cornmeal fries) make a delicious side or snack!
2 tbsp olive oil
1 medium brown onion, minced
4 cloves garlic, minced
150g polenta (fine cornmeal)
1 litre (4 cups) vegetable stock
¼ firmly packed cut basil leaves, finely chopped
60g parmesan, grated (optional)
1 tsp ground black pepper
½ tsp salt – more to taste
Oil for deep frying
Line a large rectangular baking dish with baking paper.
In a pan over medium heat, sauté the minced onion until fragrant. Add the garlic and cook for a minute more. Add the polenta (cornmeal) and mix thoroughly with the onion and garlic. Add the stock and bring to the boil. Cover, reduce the heat to low and simmer for 15 to 20 minutes, stirring frequently, until most of the stock has been absorbed.
Remove from the heat, stir through the basil, parmesan, salt and pepper, and pour into the prepared baking dish. Allow to cool to room temperature before placing in the fridge for at least an hour to set.
Remove from the fridge. Cut the set polenta into 2cm cubes. Deep fry the cubes in hot oil for about 5 minutes or until nicely browned and crispy. Drain on paper towel – serve immediately.
If you want to keep this recipe traditional, use kale or collard greens instead of basil and omit the parmesan cheese.