Fried Polenta Sticks with Sage

By Jackie618

Recipe from Williams-Sonoma

The heartiness of polenta makes it a comforting menu addition when autumn's chill sets in. The coarse grains develop their characteristic mushiness when they're mixed with simmering liquid, so reserve some stamina for stirring.

Ingredients

• Makes 50 sticks
• 5 cups water
• 1 tsp. salt, plus more, to taste
• 1 1/4 cups polenta
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 Tbs. chopped fresh sage
• 3 Tbs. unsalted butter
• Freshly ground pepper, to taste
• 2 cups all-purpose flour
• Olive oil and safflower oil for deep-frying
• Fresh herb sprigs for garnish

Details

Servings 8
Adapted from williams-sonoma.com

Preparation

Step 1

In a heavy saucepan over high heat, bring the water to a boil and add the 1 tsp. salt. Slowly add the polenta in a steady stream while whisking constantly. Continue to whisk until the mixture thickens, about 2 minutes. Switch to a wooden spoon, reduce the heat to medium and continue to simmer, stirring, until the polenta pulls away from the sides of the pan, 20 to 25 minutes. Add the cheese, sage and butter and stir to mix well. Season with salt and pepper.