The sgagliozze are simple slices of fried polenta, but for us from Bari they are part of the popular tradition. In Old Bari, they are a must on the stalls during Christmas and the patron saint celebration of Saint Nicholas along with popizze and panzerotti. I prefer them quite thin for more crunchiness, but this depends on personal taste; some prefer to taste the polenta more. Now you just have to try and taste them!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 package 370 g polenta
- 1 tablespoon salt
- 1 1/2 l water
Tools
- Rolling pin
- Cutting board
Steps
In a pot, put the water. When it reaches a boil, add the salt and pour in the polenta.
Stir until it thickens.
It will take just a few minutes.
Pour the polenta onto a cutting board and flatten it with a spatula.
Use a rolling pin to spread it evenly so that when you cut it, there are no different thicknesses; make it about 0.75 inches (2 cm) thick.
Let it rest for about 2 hours. I prepared it in the morning and fried it in the evening. After the resting time, cut it into vertical strips about 2.5 inches (6 cm) wide.
Then cut into squares or rectangles, as you prefer.
If you prefer them crunchier, cut them in half horizontally.
In a pan, heat the oil to 340°F (170°C) then immerse the sgagliozze and let them brown for a few minutes on both sides.
Drain and place them on absorbent paper. Your crunchy sgagliozze are ready!!
Advice
It is preferable to prepare the polenta in the morning to fry it in the evening; even the day before is fine, as long as it rests for at least 2 hours. After frying, they should be consumed immediately, otherwise, they will lose their crunchiness.
