Ingredients:
- Olive oil for brushing
- 3 1/4 cups cold water 1 cup polenta (not quick-cooking)
- 1 teaspoon chopped sage
- 1 teaspoon chopped rosemary
- 1/2 cup grated Parmigiana-Reggiano
- 2 tablespoons unsalted butter, cut into bits
Directions:
- Brush an 8-inch square baking dish with oil.
- Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking.
- Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes.
- Stir in cheese and butter until incorporated,
- Transfer polenta to baking dish, spreading evenly with a dampened rubber spatula.
- Chill, uncovered, until set, about 45 minutes. Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).
- Preheat broiler.
- Line a baking sheet with foil and brush with oil.
- Unmold polenta.
- Cut into 16 (about 4- by 1-inch) sticks.
- Brush tops with oil and space evenly on baking sheet.
- Broil about 4 inches from heat until golden, 15 to 20 minutes.
Serves: Makes 4 to 6 (side dish) servings
Source: By Lillian Chou – GOURMET, January 2011
