These polenta sticks can be made to go with any meal.
Place stock in a medium sauce pan and bring to a boil. Once it is boiling, gradually whisk in the polenta, doing it slowly to avoid getting clumps. Cook the mixture 2-3 minutes or until it starts to thicken.
Once the polenta is thickened, remove it from heat and add the parmesan cheese, butter, salt, and pepper.
Lightly grease a 8×8 baking pan (really, any would work as long as it had sides so the mixture doesn’t slide off) with Pam. Pour mixture onto pan and spread out evenly.
Put the pan in the refrigerator for 30 minutes or until firmed.
Preheat the oven to 425ºF.
Brush the polenta mixture with extra virgin olive oil and cut into strips about 2 inches wide. Bake in the oven for 20-25 minutes or until golden brown.
Garnish with your favorite herbs.
You must be logged in to post a review.
These didn’t turn out so hot when I tried to make them. I used an 8×8 pan, cooked them way longer than the recipe suggested, but definitely never got “sticks”. It was more a polenta casserole that was a little crispy on top. Maybe they need to be spread very thin on a baking sheet or something. I might try again, because the flavor wasn’t bad, it just wasn’t what I was wanting.
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
by Brittny Lyle in
Appetizers
Prep: Cook:
Serves: 4 Level: Easy
by Anna Phillips in
Appetizers
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.