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.…