in Recipes

Polenta sticks

updated

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Ingredients for 2 servings:

  • 150 g corn semolina
  • 500 ml vegetable stock
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 1 tbsp tomato paste
  • 1 m.-sized carrot(s)
  • Black pepper, freshly ground
  • Salt
  • Olive oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegan

Stir the cornmeal into the vegetable broth. Finely dice the onion and garlic. Sauté in olive oil, add the tomato paste, and after 1 minute, add the finely grated carrots. Sauté everything for a moment, then add the stirred cornmeal. Bring to a boil while stirring. Season with salt and pepper. When a thick paste has formed, spread it into a shallow dish (a casserole dish or similar) and let it cool. When the cornmeal has set, cut it into approximately 2 cm wide strips and fry them in olive oil until crispy. If you like, you can sprinkle the sticks with sesame seeds before frying.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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