Rosemary Polenta Cornsticks
This method of making polenta creates a perfectly portioned side dish with crispy edges with a creamy, cheese- and herb-flavored center. A few cloves of roasted garlic could also be mixed in if that suits your dinner inclination. Polenta sticks can be made in advance and reheated in the oven, in which case another brush with butter before serving couldn’t hurt.
Prep Time20 minutes
Cook Time45 minutes
Cook it With Our
- ⅓ cup polenta or yellow grits
- ½ cup cold water
- ½ cup milk
- 1-2 tablespoons finely chopped rosemary, to taste
- 2 tablespoons butter
- ½ cup grated asiago or parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- melted butter for brushing the pan
- Put a cast iron cornstick pan in the oven and preheat to 425 degrees F.
- Place the polenta or grits in a small saucepan and pour the cold water over it. Stir to moisten. Add the milk and rosemary and place over medium heat. Cook, stirring frequently, until the polenta thickens and begins to pull away from the side of the pan.
- Remove from the heat and stir in the butter, cheese, egg, salt, and baking powder.
- Take the pan out of the oven and generously brush the wells of the pan with soft butter. Scoop a scant quarter cup of the polenta into each well of the pan and smooth out the tops.
- Place the pan in the oven and cover with some parchment or greased foil. Place a baking sheet on top of the parchment. Bake for 10 minutes with this top on, then remove the cover and bake for 15 minutes more.
- Remove from the oven, let cool in the pan for 5 minutes, then turn the sticks out onto a serving plate. Serve warm.