Milho Frito Tradicional da Madeira
Madeira's legendary side dish: firm polenta cooked with finely shredded savoy cabbage, lard/olive oil, and savory herbs, chilled, cut into cubes, and deep-fried until crisp and golden.
Ingredients
- • 250g fine yellow cornmeal (milho fino)
- • 1 litre water with 1 tsp salt
- • 100g finely shredded savoy cabbage (couve-galega ou lombarda)
- • 2 tbsp Portuguese extra virgin olive oil or lard
- • 2 cloves garlic minced, 1 sprig fresh savory or thyme
- • Oil for deep frying
Preparation Steps
Bring water to a boil with salt, olive oil, minced garlic, and thyme. Add shredded cabbage and cook for 3 minutes. Slowly rain in cornmeal while whisking vigorously.
Cook on low heat, stirring continuously with a wooden spoon for 20 minutes until thick and pulling away from pan sides. Pour onto a greased baking tray, smoothing to 2cm thickness. Chill for 4 hours until completely firm.
Turn set cornmeal out onto a board. Cut into 2cm square cubes.
Heat oil to 180°C. Fry cornmeal cubes in batches for 4-5 minutes until golden and crunchy outside while remaining soft inside. Drain on paper towels, salt, and serve with Espetada.