Milho Frito is a Portuguese side dish made by deep-frying cooked cornmeal until it’s golden and crispy. It’s traditional from Madeira, usually served with another classic from the island, Espetada Madeirense (Beef Skewers). Think fried polenta with a Portuguese twist! Keep on reading to learn how to make Milho Frito à Moda da Madeira.
Milho Frito – Tracing its Origins in Madeiran Food Culture
Corn itself was brought to Madeira in the 15th century by the hand of Portuguese settlers. Cornmeal quickly became a staple in Madeiran cuisine, comparable to potatoes, bread, and rice. At first it was a sustenance food, simply cooked with water and a few seasonings. With time, more ingredients were incorporated in these peasant dishes, giving life to slightly more elaborate recipes such as Milho Cozido and Milho Frito.

Milho Cozido vs Milho Frito
The names Milho Cozido and Milho Frito shouldn’t be taken literally, unless you are in Madeira where the word milho is used both to describe the cereal and the flour. These two dishes are made with the same ingredients. In fact, to make Milho Frito you first need to make Milho Cozido which is quite similar to a soft polenta.
For Milho Cozido, cornmeal is mixed with water, butter or lard, garlic, and Portuguese collard greens, and cooked until thickened. It can be served straight away or allowed to cool slightly gaining a thicker consistency. To make Milho Frito the mixture is chilled for a couple of hours, cut into cubes and deep fried in hot oil. Both dishes make excellent sides for meats and stews.

How to Make Authentic Fried Corn from Madeira
The basic ingredients for authentic Madeira style fried corn are white cornmeal, butter or lard, Portuguese collard greens (couve portuguesa), water, and vegetable oil for frying. To season your cornmeal ‘dough’ you will also need garlic, chili flakes, Summer Savory, salt, and black pepper. Since it’s a little trickier to find Summer Savory (Segurelha in Portugal), you can use fresh thyme instead.
Although the traditional recipe calls for white cornmeal, you can replace it with yellow cornmeal which is easier to find. Since we are talking alternatives to traditional ingredients, Portuguese collard greens or Portuguese kale can be also swapped for kale or cavolo nero for those outside Portugal.

Milho Frito à Moda da Madeira – The Recipe
To make Milho Frito the first step is to slice the kale as thinly as possible and set aside. Then on a large pan you add the butter or lard, minced garlic, chili flakes, and thyme sprigs and place it over low heat. Once the butter is bubbly and the garlic is fragrant, you add the water, salt, and black pepper. The next step is to slowly but gradually add the cornmeal whisking vigorously. Continue to stir until it starts to thicken, then add the shredded kale. Continue to cook, stirring often so it doesn’t burn, until it’s thick and smooth and has the consistency of soft mashed potatoes. The whole process should take about 20 to 30 minutes.
Transfer the dough immediately to a greased tray, cover with cling film, making sure the film is in contact with the dough. Pop in the fridge for at least 4 hours but ideally overnight. Remove the cling film, use a sharp knife to cut it into squares of roughly 2 to 3cm. Fry in hot oil until golden and crispy, transfer them to a baking rack or a plate lined with absorbent paper. Allow to cool for a minute or two. That’s it, Milho Frito is ready to be enjoyed on its own or as a side dish.

How to Make Milho Frito – Portuguese Fried Cornmeal
Have you tried this recipe? Let me know in the comments! I’d love to hear from you!
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