Madeiran fried cornmeal

Madeiran fried cornmeal. White corn flour, non-nixtamalized, Water, Butter.

Maria de Lourdes Modesto — Acervo ACPP

15 + 45 min · 6

Ingredients

• 250 g White corn flour, non-nixtamalized
• 1250 g Water
• 15 g Butter
• 60 g Sunflower oil
• 4 g Table salt

Preparation

1. Bring the water, butter and salt to a boil. Gradually whisk in the white corn flour.
2. Cook gently for about 35 minutes, stirring frequently, until thick and cooked. Spread 2 cm deep in a dish; cool and refrigerate for at least 4 hours.
3. Cut into cubes. Fry in hot sunflower oil at about 175°C until crisp and golden, then drain. The listed oil represents an estimated 60 g retained by the whole batch; the frying bath requires extra oil.