From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”. One of the exceptions is this dish from Bari. It is often available as a street food, especially in the old town.
- 250g polenta flour, the quick cooking kind is fine.
- 1 l water
- salt
- oil for deep-frying
Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.
When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.
Cut the polenta into squares about 2cm thick. Allow them to dry out a little.
Fry the sgagliozze in very hot oil until crispy.
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