Broiling the polenta sticks give ad golden and crispy finish with a creamy interior. These polenta sticks could be served as an appetizer or as a side dish. Baked Herb Polenta Sticks would be delicious served with a Marinara or Arrabbiata Sauce to dip them in.
- 4 cups chicken stock or vegetable broth*
- 1 1/4 teaspoons salt
- 1 1/3 cups yellow cornmeal
- Grated zest from 1 lemon
- 1/4 cup butter, unsalted
- 1 cup Parmesan Cheese (Parmigiano-Reggiano), freshly-grated, divided
- 2 tablespoons basil or sage leaves, minced
- Black pepper, freshly-ground
- Butter
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Butter a 13x9-inch baking dish and cover bottom of dish with parchment paper.
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In a large heavy pot, bring vegetable or chicken stock to a boil and add salt. Reduce heat to low and whisk in cornmeal in a slow steady stream. Cook mixture, whisking until thick, approximately 20 minutes. Remove from heat.
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Add lemon zest, butter, 1/2 cup Parmesan cheese, basil or sage leaves, and pepper; stir until butter is incorporated. Working quickly, spread polenta evenly in prepared dish and refrigerate until firm. NOTE: Polenta may be prepared up to this point 1 day ahead, covered and refrigerated.
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Preheat broiler and butter a baking sheet. When ready to serve, cut into sticks or into interesting shapes with cutters. NOTE: Cut into small interesting shapes with fluted edges. This way you can make a nice presentation by using two or three on each plate.
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Sprinkle tops with remaining Parmesan cheese and dot tops with butter. Broil about 4 inches from heat approximately 4 to 6 minutes or until golden; turn polenta pieces over and sprinkle with remaining Parmesan cheese and broil another 2 to 3 minutes or until cheese is golden.
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Makes 6 to 8 servings.
* Learn how easy it is to make your own homemade chicken stock.
Source: Photo by James Carrier of Sunset Magazine.