Sgagliozze. 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.
- 2 cups of polenta flour, the quick cooking kind is fine
- 4 cup of water
- salt to taste
- 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 1 inches thick.
Allow them to dry out a little.
Fry the sgagliozze in very hot oil until crispy.