Crispy Fried Polenta (Angu)

Step into the heart of Brazilian cuisine with this deliciously crispy fried polenta recipe. Known locally as "Angu," this dish serves as a perfect appetizer or snack, delighting with its crispy exterior and soft, savory interior. Enjoy this easy-to-make treat with your favorite dipping sauce for an authentic Brazilian petisco experience.

Ingredients

🌽 3 cups Cornmeal (Fubá)
💧 1 liter Water
🧈 1 tablespoon Lard (Banha), or substitute with regular cooking oil
🧅 1/2 Onion, finely chopped
🧂 1 teaspoon Homemade Seasoning (Tempero Pronto) or substitute with 1 teaspoon minced garlic and salt
🌽 Extra Cornmeal for breading
🍳 Cooking Oil for deep frying

Instructions

1- Prepare the Cornmeal Mixture:

• In a mixing bowl, combine 3 cups of cornmeal with approximately 500ml of water.
• Stir until the mixture is smooth and free of lumps. Add additional water if needed for a thick, pourable consistency.

2- Sauté Aromatics:

• Heat 1 tablespoon of lard (or cooking oil) in a large pot over high heat.
• Once the fat has melted, add 1/2 finely chopped onion and sauté until translucent.

3- Add Seasoning:

• Stir in 1 teaspoon of homemade seasoning, or if unavailable, use minced garlic and salt.

4- Combine with Water:

• Pour the remaining 500ml of water into the pot and blend with the sautéed onion.

5- Cook the Polenta:

• Add the cornmeal and water mixture to the pot.
• Stir continuously with a wooden spoon as the mixture thickens.

6- Thicken and Cook:

• Continue stirring the mixture for at least 5 minutes until it thickens fully and begins to pull away from the pot's sides, indicating it's fully cooked.

7- Chill the Polenta:

• Transfer the cooked polenta to a white plastic rectangular container.
• Spread evenly to create a uniform layer.

8- Refrigerate:

• Place the container in the refrigerator until the polenta is completely firm, ideally for a few hours or overnight.

9- Cut the Polenta:

• Once firm, transfer the polenta onto a wooden cutting board.
• Use a knife to cut the polenta into fry-like pieces of desired size.

10- Coat with Cornmeal:
- Roll each polenta piece in dry cornmeal to coat thoroughly.

11- Deep Fry:
- Heat cooking oil in a red pot with handles over high heat.
- Once hot, place the coated polenta pieces into the oil.

12- Fry Until Golden:
- Fry the polenta until it achieves a light golden color and becomes crisp.
- Avoid cooking too long to prevent drying out.

13- Drain Excess Oil:
- Remove polenta using a slotted spoon, and place on paper towels to absorb excess oil.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 servings as an appetizer or snack
Nutrition (per serving): Calories: Approx. 200, Protein: 3g, Fat: 7g, Carbohydrates: 32g
Equipment: Gas Stove, Aluminum Large Pot, Red pot with handles, Grey plastic Mixing Bowl, Wooden Spoon, Wooden Cutting Board, Kitchen Knife, White plastic Tray for Chilling, Metal Tray, Slotted Spoon, Paper Towels

Cooking Tips

• To avoid lumps, blend the cornmeal with a portion of the water before heating.
• For extra flavor, incorporate onions and seasonings.
• Firm chilling ensures clean cuts necessary for frying.

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Crispy Fried Polenta (Angu)