Milho Frito is a Madeiran specialty, often served as a side dish. This recipe consists of cooked and spiced cornmeal, which is then cut into cubes and fried until it achieves a crispy exterior and a soft interior. It is not only delicious but also naturally gluten-free.

Milho Frito, Fried Polenta from Madeira

Madeira

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Preparation time: 5 minutes Cooking time 50 minutes Total time 55 minutes

Difficulty: Beginner Servings: 5 Special regime:

Suitable for gluten-free use

Cooking method: Cook Expert, Traditional

Ingredients

Servings

• 250 g of cornmeal (polenta)

• 1 L of vegetable broth (gluten-free)

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

• 2 cloves of garlic, finely chopped

• Thyme

• 1 bunch of curly green cabbage (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. Sauté for 3 minutes.
2. Add the stock and bring to a boil. Add the shredded cabbage or spinach. Reduce the heat and then gradually whisk in the cornmeal, stirring constantly to prevent lumps.
3. Cook over low heat for 15-20 minutes, stirring regularly.
4. Transfer the mixture to a rectangular dish and let it cool until hardened.
5. Once cooled, cut into cubes.
6. Heat the olive oil in a pan and fry the cubes until golden brown and crispy. You can also brush them with olive oil and bake them in the oven or in your air fryer for about 20 minutes at 200 degrees Celsius.
7. Drain on absorbent paper and serve hot.

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

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