- 1 1/3 cups milk
- 2 cups polenta
- olive oil
- 1/2 cup gruyere, grated
- 3 tbsp butter
Bring 7 cups water to a simmer. Combine 4 cups of hot water and the milk in heatproof bowl, set over the saucepan. Whisk in polenta and 2 tsp salt. Cover bowl tightly and set over simmering water, cook until thick, 20 minutes. Brush a 9 inch square dish with olive oil.
Stir in cheese and butter into polenta. Spread into pan, chill until set, 2 hours or overnight.
Preheat oven to 450. Slice chilled polenta into 18 sticks, transfer to baking sheet lined with parchment. Brush each with olive oil, sprinkle with salt, and bake until golden, 30 minutes. turn halfway thru.