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
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
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