Ingredients
Method
- Boil & stir: Boil salted water. Slowly whisk in the cornmeal. Stir 30–40 minutes until thick and glossy. Stir through the Parmigiano.
- Set & cut: Pour into a tray to about 1.5 cm thick. Cool until firm, then cut into triangles or rectangles.
- Fry to crisp: Fry in sunflower oil until golden. Serve warm — with aioli, spicy ketchup or tomato sauce.
Notes
Coeliac notes
• Cornmeal must be certified gluten-free — maize is naturally GF but polenta is frequently milled with wheat.
• Frying is the one real risk. Scagliozzi are naturally GF, but deep-frying in shared oil that has cooked battered/breaded food contaminates them — the classic trap in a Neapolitan friggitoria. At home use clean oil.
• Parmigiano is naturally GF — grate your own (pre-grated can carry a wheat-derived anti-caking starch); omit for vegan.
• A Campanian cousin of Ligurian panissa and Sicilian panelle. When a label is unclear, treat it as "not for me".
• Cornmeal must be certified gluten-free — maize is naturally GF but polenta is frequently milled with wheat.
• Frying is the one real risk. Scagliozzi are naturally GF, but deep-frying in shared oil that has cooked battered/breaded food contaminates them — the classic trap in a Neapolitan friggitoria. At home use clean oil.
• Parmigiano is naturally GF — grate your own (pre-grated can carry a wheat-derived anti-caking starch); omit for vegan.
• A Campanian cousin of Ligurian panissa and Sicilian panelle. When a label is unclear, treat it as "not for me".