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!

Categories: Breads, Pizza & Panini, Sides & Salads, Starters, Vegetarian

Serves: Makes 12 slices Preparation time: 5 minutes Cooking time: 15 minutes, plus cooling



  • 900ml boiling water
  • 200g express polenta
  • 1 tsp salt
  • 200ml Filippo Berio Classico Olive Oil, for frying


  1. Cook polenta according to packet instructions. Spread onto a baking sheet lined with a sheet of baking paper.
  2. 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.
  3. Cut the polenta into 12 rectangles, about 4 cm x 8 cm.
  4. 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.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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