Are you looking for alternatives for your aperitif? These polenta and cheese sticks they are. Crispy on the outside and very tender on the inside, you can serve them with the accompaniment that you like the most: mayonnaise, tomato sauce, guacamole ... Or with several if you have guests at home.
Polenta is part of the Italian gastronomic tradition. Made from boiled flour, it is an inexpensive resource with which to accompany many dishes. Once cooked, it can also be left to cool to create preparations like these polenta and cheese sticks that you can fry or bake.
Polenta has a very mild flavor so it is usual to incorporate it into the dough spices that give it spark. We have used paprika, because we believe that it fits very well with cheese, an ingredient that in addition to flavor will add creaminess to the dough. Give it a try!
The recipe
- 380 ml. vegetable broth
- 60 g. instant polenta
- 20 g. of butter
- 55 g. grated cheese
- Salt to taste
- Black pepper to taste
- ½ teaspoon sweet paprika
- Flour to coat
- Extra virgin olive oil
- We line a mold 20 × 20 cm. with cling film.
- In a saucepan, heat the vegetable broth until it boils. Then add the polenta and cook the time indicated by the manufacturer over medium heat, stirring with a few rods until it thickens.
- Once it has thickened, we remove from the heat and we add the butter, cheese, salt, pepper and paprika. We mix, taste and add more seasonings if necessary.
- Now, Pour the dough into the mold and cover with plastic wrap, so that it touches the surface of the dough. Let it warm for half an hour and then put it in the fridge for at least one more hour.
- After time we take it out of the fridge and we cut into sticks that we flour to fry.
- To finish fry in hot oil in batches until golden brown on all sides. If the temperature of the oil drops, the dough will fall apart, so don't be in a hurry to make them and add them all at once.
- We serve the fried polenta and cheese sticks with our favorite sauce.