Broiled Polenta Sticks
Crispy, cheesy polenta sticks made with yellow cornmeal and topped with Parmigiano-Reggiano cheese. These golden-brown appetizers are first cooked stovetop, then broiled to perfection.
Ingredients
- •6½ cups cold water
- •1½ teaspoons salt
- •2 cups yellow cornmeal
- •2 teaspoons olive oil
- •½ oz Parmigiano-Reggiano
Cooking Instructions
- 1.
Brush a 13- by 9-inch baking pan with water.
2 min
- 2.
Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
45 min
- 3.
Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
3 min
- 4.
Preheat broiler.
5 min
- 5.
Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.
12 min
