Polenta Sticks

Ingredients

• 1/2 tsp minced garlicNutrition
• 1/3 second olive oil cooking sprayNutrition
• 1 tbsp fat free butter replacementNutrition
• 1/2 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 2 cups waterNutrition
• 1/2 cup yellow cornmealNutrition

Directions

1. 1Bring water, salt and garlic to a boil in a medium saucepan; reduce heat to medium-low. Gradually sprinkle in cornmeal, whisking in constantly; whisk until mixture is blended and smooth.
2. 2Cover saucepan, reduce heat to low and simmer, stirring occasionally until polenta is thick but still pourable, about 6 to 8 minutes (add more water by the teaspoonful if polenta becomes too thick). Remove from heat and stir in butter substitute (like Molly McButter).
3. 3Rinse an 8" square baking pan with cold water; do not dry pan. Pour polenta into pan; spread into a smooth layer with a rubber spatula. Refrigerate 30 minutes, or until firm.
4. 4Make 8 horizontal cuts in polenta in one direction and then 3 vertical cuts to yield 24 sticks.
5. 5Coat a large nonstick skillet with cooking spray. Add 1 1/2 teaspoons of oil to skillet and heat over medium-high heat. Add half of polenta sticks in a single layer.
6. 6Cook over medium-high heat, without turning, until bottoms are slightly crispy, about 2 minutes. Remove to plate and repeat with remaining oil and polenta.
7. 7Note: you can skip all the steps for making polenta and just buy a tube of polenta, cut it up, then fry it up.

Nutrition per serving

Related recipes

• Herbed Seasonal Vegetables with Polenta

  335 kcal per serving

• Creamy Baked Polenta

  217 kcal per serving

• Roasted Garlic Clam Sauce over Polenta

  221 kcal per serving

• Baked Polenta with Gorgonzola

  215 kcal per serving