Fried Polenta

Photo: Euclydes Antonio dos Santos Filho

Ingredients

1 liter water

1 teaspoon salt

1 teaspoon garlic, crushed

1 cup cornmeal

1/4 cup vegetable oil

30 grams butter

Preparation

Bring water to the boil with salt and crushed garlic. Gradually sprinkle in cornmeal, stirring constantly until mixture thickens. Reduce heat to low and stir constantly for 5-10 minutes until very thick.

Spoon mixture in a greased lamington tin and smooth evenly. Allow to cool for 1 hour.

Turn polenta out of tin and cut into 4cm squares. Heat olive oil and butter in a pan and fry pieces on both sides until golden brown, about 5 minutes.