Sgagliozze
Sgagliozze are the ultimate symbol of Bari's street food: triangles of fried polenta that are crispy on the outside and soft on the inside. Born in the kitchens of old Bari, this traditional Puglian recipe represents the ingenuity of local cuisine—transforming simple ingredients into an irresistible dish, perfect to enjoy while strolling through historic alleyways.
Preparation
- 1
Bring water to a boil in a large pot and salt generously. Slowly pour in the cornmeal, stirring continuously with a wooden spoon to prevent lumps from forming.
- 2
Continue stirring the polenta for about 30 minutes until it pulls away from the sides of the pot. It should reach a dense and homogeneous consistency.
- 3
Pour the hot polenta onto a work surface or baking sheet, spreading it evenly to a thickness of about 1-1.5 centimeters. Let it cool completely at room temperature, then refrigerate for at least 2 hours.
- 4
Once cooled and solidified, cut the polenta into medium-sized triangles using a sharp knife.
- 5
Heat the seed oil in a deep pot to 170-180°C. To check the temperature, dip a small piece of polenta in the oil: it should cook quickly and turn golden.
- 6
Carefully lower the polenta triangles into the hot oil a few at a time, taking care not to overcrowd the pot. Fry until golden and crispy on both sides, about 2-3 minutes.
- 7
Remove the sgagliozze with a slotted spoon and place them on paper towels to drain excess oil. Season with salt immediately while still hot.
Chef's Tips
For an even more delicious result, drizzle the freshly fried sgagliozze with a splash of extra virgin olive oil and a sprinkle of coarse sea salt. Best served warm, they are also wonderful accompanied by fresh tomato pulp.