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Scagliozzi napoletani are fried polenta triangles from Naples. The polenta is cooked into a thick slab, chilled for 90 minutes, then fried in 175 C / 350 F oil until the outside is golden and crisp and the inside stays soft and tastes of corn.
They’re old Neapolitan street food, sold hot in paper cones and eaten with salt and little else. I stir a handful of grated pecorino into the polenta because it seasons the center and helps the crust brown.
The texture defines the result here, not the cheese. A slab that’s fully chilled fries into a thin shell around a creamy middle. Most of the 2 1/2 hours is hands-off chilling, and the polenta can be cooked up to 3 days ahead.
This batch makes 32 small triangles, enough for 4 people as a starter or snack.
Why You’ll Love This Recipe
- Crisp golden shell around a soft, corn-sweet center
- Polenta sets in the fridge up to 3 days ahead
- Pantry ingredients, roughly 1.10 USD per serving
- Gluten-free when you use certified polenta and clean oil
Ingredient Notes
- fine-ground yellow polenta: Use fine or medium-grind polenta, not instant, for a 25-minute cook and a firm set. Plain yellow cornmeal works the same way.
- pecorino romano: Salty and sharp, so it seasons the whole slab. Parmigiano Reggiano is milder and works as a one-to-one swap.
- sunflower oil: Neutral and stable at 175 C / 350 F. Peanut or refined rapeseed oil also work. Skip extra virgin olive oil for frying, it smokes too early.
- flaky sea salt: Sprinkle it on right out of the oil. Fine table salt dissolves into the crust and you lose the crunch of the flakes.
Scagliozzi Napoletani: Crisp Fried Polenta Triangles
Ingredients
Method
- Brush a 20 cm / 8-inch square baking dish with the olive oil. Grate the pecorino and set it beside the stove.
- Bring the water and salt to a boil in a 3-quart / 2.8 L heavy saucepan. Pour in the polenta in a thin stream while whisking, then lower the heat until the surface barely bubbles.
- Cook for 25 minutes, stirring with a wooden spoon every 2 to 3 minutes, until the polenta is thick and pulls away from the sides of the pan. Off the heat, stir in the pecorino and pepper.
- Scrape the polenta into the dish and smooth it with a wet spatula into an even layer about 2 cm thick. Leave it to set for 90 minutes total: 15 minutes on the counter, then the rest in the fridge, until completely cold and firm.
- Turn the slab out onto a board and cut it into a 4 x 4 grid of 5 cm squares, then cut each square diagonally into 2 triangles for 32 in total. Press one corner with your finger first. If the center feels tacky or the piece bends, don't fry yet. Return the slab to the fridge for 20 more minutes. Pat the triangles dry with paper towels.
- Heat the oven to 120 C / 250 F and set a wire rack over a 33 x 46 cm / 13 x 18 inch sheet pan. Pour the sunflower oil into a 26 cm / 10-inch cast-iron skillet and heat over medium heat for about 5 minutes until a thermometer reads 175 C / 350 F.
- Fry the triangles in 3 batches of about 11, leaving space between them. Cook for 2 to 3 minutes per side, turning once with a fish spatula, until deep golden and crisp. Move each batch to the rack, sprinkle with flaky salt, and keep it in the oven while the next batch fries. Let the oil return to 175 C / 350 F between batches.
- Serve within 15 minutes of frying, with lemon wedges.
Notes
- Use fine-ground polenta, not instant, to match the 25-minute cook time.
- Chill the polenta for 90 minutes so the triangles hold their shape in the oil.
- Fry in 3 batches of about 11 triangles to keep the oil at 175 C / 350 F.
- Drain fried batches on a wire rack, not paper towels, so the bottoms stay crisp.
Tips for Success
- Whisk the polenta into boiling water in a thin stream so no lumps form, then hold the heat at a low bubble.
- Smooth the polenta with a wet spatula into an even 2 cm layer so every triangle fries at the same speed.
- Pat each triangle dry with paper towels before frying, since surface moisture makes the oil spatter and slows the crust.
- Check the oil with a thermometer between batches and wait until it returns to 175 C / 350 F before adding more triangles.
- Salt the triangles the moment they leave the oil, while the surface is still slick enough to hold the flakes.
Variations
- Stir 1 tbsp finely chopped fresh rosemary into the polenta with the pecorino for a resinous, savory edge.
- Use Parmigiano Reggiano in place of pecorino for a milder, nuttier crust, and keep the salt amount the same.
- Mix 1/2 tsp chili flakes into the finishing salt for a Calabrian-style kick that pairs well with lemon.
Storage and Reheating
Scagliozzi are best eaten within 15 minutes of frying. The crust softens as steam from the center moves outward, so I don’t store them fried or warm them up later.
Make ahead by cooking and chilling the polenta slab, then cutting the triangles. Wrap them tightly and refrigerate for up to 3 days, then pat dry and fry straight from the fridge.
For longer storage, freeze the unfried triangles in a single layer on a tray, then bag them for up to 2 months. Thaw overnight in the fridge and pat dry before frying.
Serving Suggestions
In Naples these come hot in a paper cone with salt, and a squeeze of lemon is all they need. I serve them the same way, straight from the rack.
For a fuller table, set them next to soppressata, provola and a bowl of olives as an antipasto. A small dish of warm marinara works as a dip.
A chilled Falanghina or a dry sparkling white cuts through the oil well. Serve within 15 minutes of frying so the crust is still crisp.
FAQ
Why are my scagliozzi falling apart in the oil?
The polenta wasn’t firm enough when it hit the pan. Chill the slab for a full 90 minutes until a cut square holds its edge and doesn’t feel tacky in the center. Also keep the oil at 175 C / 350 F, since cooler oil lets the surface soak and soften before a crust forms.
Can I use instant polenta for scagliozzi napoletani?
Yes. Use 150 g instant polenta with 600 ml water, cook it as the pack directs, then stir in the pecorino and chill as written. You lose some of the toasted corn flavor, but the slab sets firm and fries the same way. The set time stays 90 minutes.
How far ahead can I cook the polenta for scagliozzi?
Cook and chill the polenta up to 3 days ahead. Keep it in the baking dish, covered tightly, in the fridge, then cut and pat the triangles dry just before frying. Cold, firm polenta fries better than freshly set polenta, so making it ahead actually helps.
What do you serve with Neapolitan fried polenta triangles?
Serve them hot with lemon wedges and flaky salt, or alongside salumi, provola and olives as an antipasto. A bowl of warm marinara works as a dip, and a chilled Falanghina cuts through the oil. Serve within 15 minutes of frying so the crust is still crisp.
Are fried polenta triangles gluten free?
Yes, in principle. Cornmeal has no gluten and nothing else in this recipe contains it. Check that the polenta is labeled gluten-free, since some brands are milled alongside wheat, and use fresh frying oil rather than oil that has already fried breaded foods.
What is the difference between scagliozzi and panelle?
Scagliozzi are Neapolitan, made from cooked cornmeal polenta cut into triangles. Panelle are Sicilian fritters made from chickpea flour, cooked into a paste, cooled, cut and fried. Both are street food sold hot. Scagliozzi taste of sweet corn, while panelle taste nutty and earthier.