Wednesday, March 09, 2016

Polenta Sticks

polenta sticks
Polenta Sticks
We had these great 'polenta sticks' at the Tuscan Brick Oven Bistro a couple of times. They come with the mussels, if you want to give them a try.

As we're always looking for new sides for egg dishes, these seemed a good option. Now, on to the hunt for a good recipe as we had absolutely no idea where to start!

There are hundreds of polenta recipes to try but we started with this one from Bon Appetit. We adjusted it, of course, based on what we like! And you can do the same...

One 9" square pan will make about 12-24, depending on how you cut them. The size above will yield 12. You can also use a loaf pan, which I think we'll try next time to get thicker slices.


1 1/2 c polenta (aka corn grits) We used Bob's Red Mill. (Reny's has a wicked good selection of Bob's!)
1/2 c flour
1/4 c sugar
1 tsp salt
1 c whole milk (don't skimp on the fat)
1 c chicken stock (can use water)
1/2 c gouda cheese (we like the smoky kind)
1 1/2 c canola oil (for the frying part)


Lightly oil a 9" sq baking pan (or the loaf pan for thicker slices). Whisk the dry ingredients together in a bowl. Heat the milk and chicken stock on the stove, when the liquid comes to a boil gradually mix in the dry ingredients. Reduce heat and simmer until the mixture is very thick (like oatmeal or porridge), whisking constantly, about 2 minutes. 

Remove from heat, mix in cheese. Press into pan, chill.

Cut into strips or squares or triangles. Heat oil in a frying pan on medium-high heat. Work in batches to saute until golden brown, about 5 minutes per side. Transfer to paper towels to drain. Serve hot.

We're thinking of either adding more cheese or cutting into smaller strips as the sticks started falling apart after one side was browned. Still yummy, but not exactly how we want to serve them to you!

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032

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