Sgagliozza is a dish from Bari. It is a square or rectangular piece of fried polenta and it is sold after the mass outside the St. Nicholas Cathedral during the day dedicated to the saint and through all the winter time in the Bari squares.
250 gr cornmeal flour for polenta
Bring salted water to a boil in a heavy large saucepan. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often. Turn off the heat. Put polenta on a surface. Cut the polenta into 1-inch rectangula pieces. Let it cool. Heat the oil in a heavy large skillet over medium-high heat. Fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and season with salt.