Parmesan Sage Polenta Sticks
4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/4 cup unsalted butter
1 cup freshly grated Parmesan cheese
Butter a 13 by 9-inch glass baking dish. In a large heavy saucepan bring
water to a boil and add salt. Add sage and 1/3 cup cornmeal., a little at a
time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in
a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1
minute and remove pan from heat. Add 2 tablespoons butter and 1/3 cup Parmesan
and stir polenta until butter is incorporated.
Working quickly, spread polenta evenly in prepared dish and chill until firm,
about 20 minutes. Polenta may be prepared up to this point 1 day ahead and
chilled, covered.
Preheat broiler and line a baking sheet with foil. In a small saucepan melt
remaining 2 tablespoons butter over low heat. Invert polenta onto a work
surface.
Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange
sticks on prepared baking sheet and brush with melted butter.
Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until
cheese is golden, about 2 to 3 minutes more.
Makes 28 sticks.
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