Parmesan Polenta Sticks
Parmesan polenta sticks are best enjoyed fresh from the oven, served with Thai sauce or avocado sauce.
Ingredients
water
1.5 liter
salt (for cooking the cornmeal, plus a pinch for seasoning)
2 tsp
instant polenta
375 g
Parmesan cheese (freshly grated)
150 g
butter
90 g
black pepper
2 tsp
olive oil (for brushing the baking sheet)
to taste
Instructions
1
Cook the polenta
Bring 1.5 liters of water to a boil in a large pot. Reduce the heat to low, add 2 teaspoons of salt, and gradually pour in the polenta while stirring constantly with a wooden spoon. Continue cooking over low heat, stirring constantly, until the mixture thickens and begins to pull away from the sides of the pot (about 5 minutes). Remove from heat.
2
Season
Add the Parmesan cheese, butter, pepper, and a pinch of salt. Stir until the butter has fully melted and the mixture is smooth.
3
Shape and cool
Pour onto a smooth surface (such as a marble board or baking sheet). Use a metal spatula to spread the polenta into a 2 cm thick rectangle. Cool for at least 30 minutes. Meanwhile, preheat the oven to 200°C (th. 7) and lightly brush 2 or 3 baking sheets with olive oil.
4
Cut into sticks
Cut the polenta cake in half, then use a sharp knife to cut into evenly sized sticks.
5
Bake
Bake for 40 to 50 minutes, until the polenta sticks are golden and crisp. Turn occasionally during baking. Serve hot.
