Traditional Madeiran Milho Frito

Finely mince 1 clove Garlic and shred 25 gr Baby Spinach into very fine ribbons.

In a medium saucepan, combine 200 ml Water, 1 tbsp Olive oil extra virgin, minced garlic, ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder, then bring the mixture to a gentle boil over medium heat.

Gradually whisk 50 gr Cornmeal into the simmering liquid in a steady, slow stream to avoid any lumps.

Reduce the heat to low and cook the polenta for 20 minutes, stirring frequently with a wooden spoon until it pulls away cleanly from the sides of the pan.

Fold the prepared kale ribbons into the thick polenta and cook for an additional 2 minutes until tender.

Pour the cooked polenta into a parchment-lined dish, smoothing the top to an even thickness of about 2 cm, then refrigerate for at least 3 hours until completely firm.

Turn the chilled polenta out onto a cutting board and slice it into bite-sized uniform cubes.

Heat 135 ml Sunflower oil in a deep skillet to 180°C (356°F), fry the cubes in batches until golden and crisp on all sides, then drain on paper towels and serve hot.