Asiago Polenta Sticks with Rosemary Salt

Baked until the outside is crispy but the inside retains its creamy texture, a polenta stick gives you the best of both ways to eat this Italian staple. Often we think of polenta as a porridge served warm, but it can be grilled or baked to become a crisp surface for a host of toppings or a way to sop up every delicious drop of a pan sauce that’s lingering on the plate.

Sprinkled with seasoning before being baked in the oven at high heat, these polenta sticks give a nod to another Italian staple, focaccia. While there are many ways to season loaves, rosemary is a must for me. For these polenta sticks, I have added a rosemary salt that makes the delicate crispiness of the top layer even more flavorful. Including the Asiago cheese melded into the polenta, the ingredients in this recipe are classically Italian and completely satisfying. Buon appetito!

Ingredients

3 cups water
½ teaspoon kosher salt
¾ cup stone ground yellow cornmeal
1 tablespoon butter
½ cup freshly shredded Asiago cheese

Rosemary Salt

2 tablespoons fresh rosemary leaves
1 teaspoon coarse salt

There are many ways to serve polenta and as many ways to prepare it. Since I add cheese and a bit of butter to the polenta before chilling it, there is no need to use stock or milk to add flavor or creaminess.

Begin by preparing the rosemary salt. Coarsely chop the rosemary, mix with the salt, and spread on a baking sheet. As the oils are released onto the salt, the flavors really blend. Bake for 20 minutes in a 200 degree oven then set aside. Before baking the polenta sticks, you will
season to your liking, and if you have extra leftover, reserve it for future batches or sprinkle on other baked goods. It’s equally delicious on chicken.

Brush an 8-inch square baking dish lightly with olive oil and set aside. Next bring the water and 1/2 teaspoon kosher salt to a boil in a medium saucepan over medium heat. Slowly add the polenta to the boiling water while constantly whisking to incorporate. This helps to prevent a lumpy texture. Reduce the heat to medium-low and continue cooking, whisking very frequently, for about 10 minutes, or until the polenta has thickened yet retains a smooth texture.

Stir in the butter until melted thoroughly then stir in the cheese until it melts. Work quickly as the polenta will solidify rather quickly. Pour the hot polenta into the prepared baking dish. Shake the pan or use a spoon to distribute evenly. Allow to come to room temperature and then chill in the refrigerator for about 2 hours or until firmly set.

Turn the baking dish upside down onto a cutting board, and cut the square of chilled polenta into 16, 1-inch by 4-inch sticks. It’s easiest to begin by cutting the square in half and then dividing each half into 8 equal sticks.

Lightly oil a baking sheet and arrange the sticks so there is a little space between them. Brush the tops with olive oil and sprinkle liberally with rosemary salt.

Bake for 20 minutes at 425 degrees then flip and cook for an additional 10 to 15 minutes, or until the sticks reach your desired shade of golden. Serve alone or with aioli, tomato sauce, or dipping oil.