Kitchen Recipe Collection
Italian Scagliozzi (Fried Polenta)
A brilliant way to use leftover polenta. Cold, firm polenta cut into triangles and deep-fried until shatteringly crisp on the outside and creamy inside.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- firm, cooked leftover polenta (made with coarse cornmeal)
- vegetable oil or olive oil (for frying)
- coarse sea salt
Equipment
- Sharp knife
- Deep frying pan
Instructions
- 1
Chill Polenta
The day before, pour cooked, well-seasoned polenta into a loaf pan or flat baking sheet. Chill overnight in the fridge until completely solid.
- 2
Unmold
Turn the solid block of cold polenta out onto a cutting board.
- 3
Slice
Using a sharp knife dipped in water (to prevent sticking), cut the polenta into slices about 1/2 inch thick.
- 4
Shape
Cut the slices diagonally into triangles (the classic 'scagliozzo' shape).
- 5
Dry
Pat the polenta triangles completely dry with paper towels. Any surface moisture will cause the oil to splatter violently.
- 6
Heat Oil
Heat a generous amount of oil in a skillet to 350°F-375°F (175°C-190°C). The oil must be very hot.
- 7
Fry
Carefully place the triangles into the hot oil. Do not overcrowd the pan.
- 8
Crisp
Fry for 3-5 minutes per side. Do not move them until a crust has formed on the bottom, or they will stick and break apart.
- 9
Drain
Remove when they are deep golden brown and completely rigid on the outside. Drain on paper towels.
- 10
Serve
Sprinkle generously with coarse sea salt and serve immediately while hot.
Cooking Tips
- The polenta must be very firm and cold. If it is soft, it will disintegrate in the hot oil.
- Instant polenta does not work well for this; coarse, slow-cooked cornmeal develops the necessary structure.
Variations
- Scagliozzi al Formaggio: Add grated pecorino or parmesan to the hot polenta before chilling it.
Chef's Notes & Storage
- A testament to the Italian philosophy of never wasting food. Often found in Southern Italian 'friggitorie' (fry shops).
Nutrition Estimate
210 calories · 3g protein · 28g carbs · 10g fat · 2g fiber per serving
