Julianna Jee

Ingredients

1 1/2 cups water

1 1/2 cups vegetable stock

1 cup cornmeal

1/2 tsp rosemary

1/2 tsp thyme

1/2 tsp oregano

1/4 cup grated parmesan

1 tbsp buter

olive oil

Procedure

1. In a pot mix together the water, stock, cornmeal and herbs.
2. Cook on medium heat until it comes to a boil.
3. Keep cooking for about 15 to 20 minutes until the polenta pulls away from the sides.
4. Remove from heat and add the parmesan and butter and mix thoroughly.
5. Transfer to a baking dish brushed with oil. Spread it out evening with a spatula. Cover and let chill in the fridge for an hour.
6. Preheat oven to 350°F.
7. Unmold the polenta and cut into 4″x1″ sticks.
8. Brush each side with olive oil and bake on a parchment lined baking sheet for about 15-20 minutes, turning each stick over halfway.

Notes

• These go great dipped in marinara sauce or miso gravy.