Herb Polenta Sticks

In my world there are things I must eat, things I like to eat and things I love to eat. I know it sounds confusing but that that’s pretty much how I roll.
Some examples: green juice, salmon and spirulina fall into the must eat category; meaning that I do not to enjoy eating/drinking those foods but they’re good for me so I do.
In the “like” category falls almost 75% of the food I eat. Things that I appreciate a lot, but that I don’t crave. Steamed brown rice, broccoli, grilled chicken, tomato soup, etc.
Then there’s the last category: the “love” food. Aka food I could stuff my face with all the time.
Let’s see...a perfectly ripe Haas avocado, a freshly baked cinnamon roll, dark chocolate, baked sweet potatoes, a croissant from THAT bakery in Paris, and nowadays these herb polenta sticks.
Yes, these polenta sticks are that awesome.



Polenta has been on my mind lately. Since I’ve made this Italian Polenta Pie I can’t seem to have enough. Which is ironic, I’ve been craving it but I haven’t always been a fan of it. Things change. Tastes change. And now I like polenta...sorry I looove polenta!


Polenta is gluten-free, pretty low cal and so versatile. I really enjoy making these sticks and then serves them either as a snack or a side to a salad in lieu of bread. Ka-Boom!


Herb Polenta Sticks                                                                                                   Print this recipe!

Ingredients
Makes about 40 sticks (serves 8)

6 cups / 1.5 lt water
1 ½ cups / 8.5 oz / 240 gr polenta
1 tablespoon olive oil
2 teaspoons fine grain sea salt
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon turmeric
pinch of red pepper flakes

Directions

Line a 8x8 baking dish with parchment paper and lightly brush with olive oil. Set aside.
Bring water to a boil in a large non-stick saucepan. Add salt, turmeric, red pepper flakes, sage, rosemary, thyme and olive oil and stir well.
Add the polenta and cook over medium-low heat for 20 minutes, stirring every once in a while to prevent it from sticking all over the bottom (also be careful that the polenta tend to splatter so use a lid). The polenta will thicken as it cooks.
Once cooked, transfer the cooked polenta to the prepared baking dish; flatten and smooth the top with the help of a spatula.
Allow the polenta to cool and set; this will take about 30 minutes.
Unmold the cold polenta onto a cutting board. With a sharp knife slice into 4x1-inch pieces.
Heat a large non-stick frying pan over medium heat (you can also use a grill pan or a grill). Lightly toss polenta sticks with olive oil and season with salt.
Cook sticks 3 to 4 minutes on each side to get crisp and golden.
Serve warm or at room temperature with some marinara sauce or any other dip of your liking (tzatiki or pesto are among my faves).

Nutrition facts

One serving (5 sticks) scores 163 calories, 2.4 fat, 31.6 carbs and 3.3 protein.