CRISPY POLENTA

This recipe almost needs no introduction. Polenta sticks are always a crowd pleaser and they're actually quite easy. There is some patience required as the moisture from the polenta cooks out to make them crispy, but it'll be worth it with every bite!

Course Starters and Sides

Cuisine American

Keyword appetizers, entertaining, side dish, side dishes, sides, vegetarian

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 96kcal

Author Luci Petlack

Ingredients

6 Cups water
2 teaspoons salt
2 Cups cornmeal I used Bob's Red Mill
1½ Tablespoons butter
2 teaspoons thyme leaves ¾ teaspoon dried
¼ Cup shredded cheddar cheese
¼ Cup shredded parmesan cheese plus more for garnish
olive oil/vegetable oil

Instructions

Bring water to boil in large pot. Whisk in salt and cornmeal. Reduce heat to low. Cook about fifteen minutes until thick consistency is reached, stirring occasionally to prevent sticking on the bottom of the pan. Add butter, thyme, and cheeses.
Pour polenta in square baking dish. Flatten top. Cover and refrigerate at least two hours.
Remove polenta from refrigerator. Cut into sixteen sticks.
Heat large frying pan over medium heat. Add oil to thinly cover bottom. Add sticks to hot oil. Let cook on each side until golden brown, adding oil as needed.
The first side will take close to ten minutes to brown as the heat removes water from the polenta sticks. Subsequent sides will take less time.
Remove finished sticks to paper towel to drain. Serve with parmesan cheese and favorite marinara sauce.

Notes

Make this recipe? I'd love to see how it turned out…

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