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fried polenta
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
15 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Medium cornmeal300 g
- Homemade chicken broth300 ml
- Filtered water300 ml
- Chopped leek1/3 cup
- Chopped Onion1/4 cup
- Minced garlic1 teaspoon
- Sea salt to taste
- Green seasoning to taste
- Pork lard200 g
- Olive oil1 dessert spoon
- In a pan, heat the oil and sauté the garlic, onion and leek.
- Add the chicken stock and salt and let it cook until it boils.
- In a container, dilute the cornmeal with the water and add it to the stock in the pan.
- Stir constantly on low heat until the polenta thickens, adjust the salt and mix the green seasoning.
- Transfer the polenta to a rectangular platter and let it cool.
- Then put it in the fridge for at least 4 hours.
- Cut the polenta pieces and set aside.
- Heat the lard in a frying pan and fry the polentas.
- Allow to drain on a plate lined with paper towels before serving.
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