Directions:
- Bring 7 cups water to a simmer in a large saucepan. Combine 4 cups of the hot water and the milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually whisk in the polenta and 2 teaspoons salt. Cover the bowl tightly with foil and set over the simmering water; do not let the bowl touch the water. Cook until very thick, 20 minutes. Meanwhile, brush a 9-inch square baking dish with olive oil.
- Stir the cheese and butter into the polenta. Spread in the prepared dish and refrigerate until set, at least 2 hours or overnight.
- Preheat the oven to 450 degrees F. Slice the chilled polenta into eighteen 4 1/2-by-1-inch sticks and transfer to a baking sheet lined with parchment paper. Brush the sticks with olive oil and sprinkle with salt. Bake until golden, 30 to 35 minutes, turning halfway through.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.1 Kcal (976 kJ) | ||
| Calories from fat | 90.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 15% | |
|---|---|---|---|
| Cholesterol | 28.45mg | 9% | |
| Sodium | 119.7mg | 5% | |
| Potassium | 147.39mg | 3% | |
| Total Carbs | 27.95g | 9% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 7.37g | 15% | |
| Vitamin A | 1.6mg | 55% | |
| Calcium | 218.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 154.09 Kcal (645 kJ) | ||
| Calories from fat | 59.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 15% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 9% | |
| Sodium | 79.13mg | 5% | |
| Potassium | 97.43mg | 3% | |
| Total Carbs | 18.48g | 9% | |
| Sugars | 1.8g | 11% | |
| Dietary Fiber | 1.56g | 9% | |
| Protein | 4.87g | 15% | |
| Vitamin A | 1.1mg | 55% | |
| Calcium | 144.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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