Crispy Polenta Sticks with Parmesan

To make this recipe for crispy polenta sticks with parmesan, begin by preparing all the ingredients for the polenta.

Polenta: Weigh the Ariake vegetable stock paste directly into the saucepan, and add the cold water while whisking with a rigid kitchen whisk...

...to fully dissolve the paste in the water.

Bring everything to a boil.

Once boiling, season the vegetable broth with fine salt, as it is only lightly salted. Do not hesitate to taste to adjust the seasoning to your liking.

Then add the ground corn, sprinkling it in a fine rain while stirring with a spatula to avoid the formation of lumps.

Cook the polenta over low heat (power 3 or 4 on a scale of 12) for 5 to 6 minutes, continuing to stir with the spatula, until the polenta absorbs all the liquid and becomes firm, like the texture of choux paste.

Gradually the polenta thickens, a sign that the corn is absorbing the broth.

Work the polenta well in the saucepan with the spatula, as if you were drying out a 'panade' (the base of choux paste).

After about 6 minutes of cooking, add the butter...

...as well as the grated Parmesan...

...and the oregano leaves.

Mix thoroughly to incorporate all these ingredients into the polenta.

Season with fine salt...

...and freshly ground pepper (or Espelette pepper).

Finally, grate the garlic clove with a Microplane Classic zester grater over the saucepan...

...as shown in the photo.

Stir with the spatula until the polenta is perfectly homogeneous.

Place a stainless steel tart square 16 x 16 x 2 cm on a perforated aluminium baking sheet lined with parchment paper.

Pour the polenta into this frame, which does not need to be greased beforehand. Press firmly with the spatula to push the mixture into the bottom of the square and help it stick to the sides.

Cover with a second sheet of parchment paper and roll over with a rolling pin to press on the mixture and level the surface.

Remove the parchment paper from the top to obtain this result.

The polenta is already compact, so no cooling step is needed. Slide the blade of a knife between the stainless steel frame and the polenta all around the edges.

Then gently remove the stainless steel square.

Cut strips of polenta of the same width as their thickness (here 2cm). If your frame is 1 cm high, then cut polenta strips 1 cm wide.

You should obtain this result.

Then cut each strip of polenta in half to obtain sticks with a length of 8cm.

If you prepare the polenta sticks in advance, wrap them directly in contact with cling film (to prevent drying) and store them in the fridge.

Breading: When ready to cook, crack two whole eggs into a bowl and whisk them. You may season them with salt and pepper.

Pour the Panko breadcrumbs into a food tray. Panko is more suitable because it is crunchier and coarser than classic breadcrumbs. Then add the grated Parmesan and mix these two ingredients together.

Frying: Pour the oil into a saucepan and heat it on the stovetop.

Breading (continued): Dip the polenta sticks into the beaten eggs.

Coat the sticks in the Parmesan and Panko breading, rolling them in all directions so the breadcrumbs adhere well.

Frying (continued): Place the breaded sticks into the hot oil, which should be between 160 and 180°C. It should sizzle when the sticks are added to the hot oil. If nothing happens, the oil is not hot enough.

Let the polenta sticks fry for a few dozen seconds, stirring them regularly with a wire skimmer so they do not brown only on one side by resting at the bottom of the saucepan. This ensures even browning.

When the breading is nicely golden, remove the sticks from the oil...

...and drain them on absorbent paper. Fry all the sticks, 5 or 6 at a time. Keep them warm in a 150°C oven until serving.

Before serving, arrange the crispy parmesan polenta sticks on a serving platter, overlapping them slightly.

These sticks can be served with a sauce of your choice.
Enjoy!