🌽 Sgagliozze (Fried Polenta)
Sgagliozze are squares or diamonds of set polenta, deep-fried until golden and crisp outside while staying soft and creamy within. Seasoned simply with salt, they are a classic street food of Bari, sold hot in paper cones alongside fried dough. They are eaten as a snack or a side.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g polenta (cornmeal)
- 1 litre water
- 1 tsp salt
- Oil for frying
- Flaky salt to finish
Method
- Bring the salted water to the boil and whisk in the polenta.
- Cook, stirring, for 30–40 minutes (or as the packet says) until very thick.
- Spread 1.5 cm thick on an oiled tray and leave to set fully.
- Cut into squares or diamonds.
- Fry in hot oil until golden on both sides, drain and sprinkle with salt.
How to make it lighter
- Brush the pieces with oil and bake at 220 °C or use an air fryer instead of deep-frying.
- Fry in small batches so the oil stays hot and the polenta absorbs less fat.
- Serve a few pieces alongside grilled vegetables rather than as a full plate.
History
Sgagliozze are closely tied to the old town of Bari, where they are traditionally fried and sold by women at their doorsteps and on street corners. They are especially popular during the city's festivals.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →