Recipe By :
Serving Size : 32 sticks Preparation Time :1:45
Amount Measure Ingredient -- Preparation Method
2 cups chicken broth
1/2 teaspoon salt
1/2 cup yellow corn meal (polenta)
2 tablespoons olive oil
Use plastic wrap to line an 8 inch square baking pan. Allow 5 inches of plastic wrap to
hang over opposite sides. In a saucepan broth and salt over high heat until boiling.
Add polenta in a slow steady stream, while stirring with a whisk. Reduce heat to medium
and cook for about 5 minutes or until mixture is thickened to the consistency of hot
cereal, stirring constantly.
Pour into the 8 inch pan, pressing into an even thickness. Cover with the extra plastic
wrap. Refrigerate until firm, about an hour. (At this stage you can hold the mixture,
refrigerated, for as long as 2 two days)
Preheat oven to 450F. Remove polenta from pan, remove plastic wrap, and cut in half then
into 1/2 inch wide sticks.
Arrange sticks on a greased or parchment lined baking sheet.Brush with olive oil and bake
20 to 25 minutes, until golden and crusty.
Serve warm, with salsa or some other savory sauce for dipping or as a side of plate item