Traditional Madeiran Fried Cornmeal Recipe
Why You Will Love This Recipe
Get ready to taste a bit of Madeira with this traditional fried cornmeal recipe! Known as farinha de milho frita, it blends creamy cornmeal with healthy kale or collard greens, all fried up to crispy, golden goodness. This dish makes a fantastic snack or side, bringing a touch of Portuguese flavor to your table. Your family and friends will love this easy and delicious treat!
Tips for Success
• To achieve the best texture, allow the cornmeal mixture to cool and firm up completely after cooking, ideally for at least 1-2 hours or overnight in the refrigerator. This helps the cornmeal set properly before frying.
• When frying, ensure your vegetable oil is hot enough (around 350°F or 175°C) before adding the cornmeal pieces. This prevents them from absorbing too much oil and becoming greasy. You can test the oil by dropping in a small piece; it should sizzle immediately.
• Avoid using too much salt in the initial mixture. The chicken bouillon already contains sodium, so it's wise to adjust the salt to taste after the mixture is cooked and before frying to avoid over-salting.
Frequently Asked Questions
Can I substitute white corn meal with another type of cornmeal?
Yes, you can use yellow corn meal or even polenta instead of white corn meal. However, the flavor and texture might vary slightly, with yellow corn meal being more robust in taste.
How should I store leftover fried cornmeal squares?
You can store leftover fried cornmeal squares in an airtight container in the refrigerator for up to 3 days. Make sure to allow them to cool completely before sealing to prevent condensation.
What should I do if my cornmeal mixture is too thick during cooking?
If the cornmeal mixture becomes too thick before it's fully cooked, gradually add small amounts of water while stirring to achieve the desired consistency. Just ensure the mixture is even and creamy.
Recommended Drink Pairings
- Madeira Wine: This fortified wine from the region complements the cornmeal's texture and the dish's savory elements.
- Chardonnay: A lightly oaked Chardonnay pairs well with the richness of the fried cornmeal and the garlic.
- Sparkling Water: The effervescence cleanses the palate and balances the dish's hearty flavors.
- Green Tea: The subtle bitterness of green tea contrasts nicely with the savory notes of the dish.
- Ginger Ale: The sweetness and spice of ginger ale provide a refreshing contrast to the fried cornmeal.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- In a saucepan on high heat, add the garlic and olive oil.
- Let it cook for a minute and then add the water, chicken broth, and corn meal. Mix until the corn meal is totally dissolved.
- Add the salt and kale or collard greens and stir consistently until the water is boiling.
- Turn the heat to low and let it cook for about half an hour while stirring occasionally until the cornmeal thickens.
- Once thickened, pour the mixture into a greased and flat bottomed dish. Let the mixture rest for 2 hours.
- Now cut the corn meal into squares and begin to fry them in a deep frying pan on high heat with vegetable oil.
- Fry them a couple at a time until they are golden brown and then once they are done place them on a platter with papers towels to dry.
- Once they are all done, let them cool for 5 minutes and serve immediately.
Adapted from a Recipe by: easyportugueserecipes.com
Nutritional Facts (Per Serving)
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Reviews (14)
Thanks
Robert
Please read Step # 2.