Sgagliozze Recipe

Here’s the recipe for Sgagliozze, delicious fried polenta slices typical of Puglia.

Prepare the Polenta:
- In a pot, bring the water to a boil with a pinch of salt.
- When the water is boiling, slowly pour in the cornmeal while continuously stirring with a whisk to prevent lumps.
- Continue to cook over medium heat, stirring, for about 30-40 minutes until the polenta pulls away from the sides of the pot and has a creamy consistency.
Pour and Cool:
- Transfer the polenta to a baking dish lined with parchment paper and smooth it out with a spatula.
- Let it cool completely and firm up (you can refrigerate it to speed up the process).
Cut:
- Once cooled, cut the polenta into slices about 1 cm thick.
Fry:
- Heat plenty of vegetable oil in a deep pan.
- When the oil is hot, fry the polenta slices until golden and crispy, flipping them halfway through cooking.
- Drain on paper towels to remove excess oil.
Serve:
- Serve the sgagliozze hot, perhaps sprinkled with coarse salt or accompanied by your favorite sauces.