Brazilian Sides and Snacks!

Fried Polenta with Garlic Sauce and Chimichurri… snack time!!

A post shared by Lesa Sullivan-Abajian (@lesacooks) on

For the polenta crisps:

  • 1 cup dried polenta
  • 4 cups salted water or stock
  • 1 tablespoon freshly chopped herbs, or 1 teaspoon dried
  • Rice bran or other high heat oil, about 2 cups


For the garlic sauce:

  • 4-6 cloves garlic, thinly sliced, fresh or fried (I like to use the fried garlic from the collard greens recipe, below)
  • 1 cup prepared mayonnaise
  • 2 teaspoons salt
  • Juice and zest from 2 limes


For the collard greens:

  • 1 lb. collard greens, cleaned and trimmed
  • 2-3 tablespoons coconut oil
  • 4-6 cloves garlic, thinly sliced
  • Salt, to taste


To prepare the polenta:

In a large saucepot, bring water or stock to a boil. In a steady stream, add the polenta while whisking steadily. Cook over high heat for 1-2 minutes. Reduce heat, cover and cook for 30-45 minutes, stirring every five minutes or so with a wooden spoon. When it is very thick and the grains are tender, turn the polenta out onto an oiled sheet pan and spread the polenta evenly so it is between ¼-1/2” thick. (The thinner it is, the crispier it will be). Let polenta cool completely, about 3 hours.

To fry the polenta crisps:

With a small cookie cutter, cut shapes out of the polenta. Heat the oil until shimmering, and fry the polenta shapes until they are dark golden brown. Serve immediately with chimichurri sauce and garlic sauce.

To prepare the collard greens:

In a heavy cast iron skillet or other saute pan, heat the coconut oil over high heat until shimmering. Add the garlic and fry gently, and remove them when they are golden on both sides. Add the greens and turn them well with tongs in the hot fat, working in batches if necessary to wilt all the greens evenly. Season the greens with salt and cover, cooking over low heat for about 10-12 minutes.

To prepare the garlic sauce:

Combine the fresh or fried garlic with the salt, juice and mayonnaise and puree in a food processor.

Here’s the recipe for the chimichurri!

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