Milho Frito is a Madeiran specialty, often served as a side dish. This recipe uses cooked, spiced cornmeal, which is then cubed and fried until crispy on the outside and soft on the inside. It is not only delicious, but also naturally gluten-free.

Milho Frito, Fried Polenta from Madeira

Madeira

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Preparation time 5 mins Cooking time 50 mins Total time 55 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape Cooking method: Cook Expert, Traditional

Ingredients

Servings

• 250 g cornmeal (polenta)

• 1 L of vegetable broth

• 2 Tbsp of butter or olive oil, for a vegetarian version

• 2 cloves of garlic, finely chopped

• Thyme

• 1 bunch of kale (or spinach)

• Salt, pepper

• Olive oil for frying

Preparation

1. In a large saucepan, heat the olive oil or melt the butter. Add the minced garlic and thyme. Brown for 3 minutes.
2. Add the broth and bring to the boil. Add the chopped cabbage or spinach. Reduce the heat then pour in the cornmeal while stirring constantly to avoid lumps.
3. Cook over low heat for 15-20 minutes, stirring regularly.
4. Transfer the mixture to a rectangular dish and let cool until hardened.
5. Once cooled, cut into cubes.
6. Heat the olive oil in a pan and fry the cubes until golden and crispy. You can also brush them with olive oil and cook them in the oven or in your airfryer for around twenty minutes at 200 degrees.
7. Drain on absorbent paper and serve hot.

Tags: Fried Polenta, Gluten Free Polenta, Madeira Milho Frito

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