herb polenta sticks

Herb Polenta Sticks

Ingredients

Makes about 40 sticks (serves 8)

6 cups / 1.5 lt water

1 ½ cups / 8.5 oz / 240 gr polenta

1 tablespoon olive oil

2 teaspoons fine grain sea salt

1 teaspoon fresh sage, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

¼ teaspoon turmeric

pinch of red pepper flakes

Directions

Line a 8x8 baking dish with parchment paper and lightly brush with olive oil. Set aside.

Bring water to a boil in a large non-stick saucepan. Add salt, turmeric, red pepper flakes, sage, rosemary, thyme and olive oil and stir well.

Add the polenta and cook over medium-low heat for 20 minutes, stirring every once in a while to prevent it from sticking all over the bottom (also be careful that the polenta tend to splatter so use a lid). The polenta will thicken as it cooks.

Once cooked, transfer the cooked polenta to the prepared baking dish; flatten and smooth the top with the help of a spatula.

Allow the polenta to cool and set; this will take about 30 minutes.

Unmold the cold polenta onto a cutting board. With a sharp knife slice into 4x1-inch pieces.

Heat a large non-stick frying pan over medium heat (you can also use a grill pan or a grill). Lightly toss polenta sticks with olive oil and season with salt.

Cook sticks 3 to 4 minutes on each side to get crisp and golden.

Serve warm or at room temperature with some marinara sauce or any other dip of your liking (tzatiki or pesto are among my faves).