Broiled Polenta Sticks

Name: Broiled Polenta Sticks
Yield: 4 servings
Ingredients: 1 6 1/2 cups cold water; 1 1 1/2 teaspoons salt; 1 2 cups yellow cornmeal (not stone-ground); 1 2 teaspoons olive oil plus additional for brushing; 1 1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)

From the kitchen of Carly

Creamy polenta poured into a pan, cooled until set, then cut into sticks and broiled until the edges crisp up golden. Nutty cornmeal meets melted Parmigiano for a satisfying side that's equal parts comfort and sophistication.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 1/2 cups cold water
11 1/2 teaspoons salt
12 cups yellow cornmeal (not stone-ground)
12 teaspoons olive oil plus additional for brushing
11/2 oz finely grated Parmigiano-Reggiano (1/3 cup)

Instructions

Brush a 13- by 9-inch baking pan with water.
Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
Preheat broiler.
Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.