Although polenta is not a typical product of Southern Italy, sgagliozze is a signature street food that you can find all year round. The delicacy was born in Bari, but it is prepared throughout Puglia. In essence, it’s polenta fried in a square or rectangle, eaten hot. Walking around Bari old town with a hot bag of sgagliozze is one of life’s true experiences!
- 900ml boiling water
- 200g express polenta
- 1 tsp salt
- 200ml Filippo Berio Classico Olive Oil, for frying
- Cook polenta according to packet instructions. Spread onto a baking sheet lined with a sheet of baking paper.
- Place another sheet of baking paper on top, followed by another baking tray. Squeeze together gently to flatten the polenta then place a heavy saucepan on top to weigh it down. Leave to cool completely.
- Cut the polenta into 12 rectangles, about 4 cm x 8 cm.
- Pour the Filippo Berio Classico Olive Oil into a large frying pan over a medium-high heat. Fry the polenta pieces, for about 3 minutes each side, until golden brown all over. Drain the polenta pieces on kitchen towel. Season with salt and serve topped with the baccalà mantecato.