Fried Polenta Sticks

Składniki

Perfect Soft Polenta (page 102)

Toppings and seasonings of your choice (list follows)

Extra-virgin olive oil or other oil, for frying

Wskazówki

Follow the directions for the soft polenta and pour the cooked-but still fluid —polenta onto an oil- rubbed sheet pan or other shallow dish with edges. You want the polenta sticks to be about ½ inch (1.25 cm) thick, so choose a pan that suits the amount of polenta you have. (If you're ever making a soft polenta to eat for dinner, make extra and pour that into an oiled pan and you're good to go for polenta sticks later.)

Let the polenta cool and firm up, about 30 minutes. When it is completely set, flip it out onto a cutting board and cut it into strips the size of fish sticks, or whatever shape you like.

Get your toppings ready before you start to fry. Arrange a layer of paper towels on a tray or plate to drain the polenta sticks.

Pour ¼ inch (6 mm) of oil into a wide skillet and heat over medium-high heat. Working in batches, carefully arrange a single layer of polenta sticks in the pan with enough room in between so you can slip the spatula in. Fry until each side is golden brown and the polenta sticks are heated through, about 4 minutes per side. Don't try to move the sticks for the first minute of cooking, or they may stick to the pan.

Drain for a few seconds on the paper towels, then serve right away, with the topping of your choice.

Notatki

Toppings

→ Ava Gene's classic: Season the frying oil first by slowly toasting a smashed clove of garlic plus a few sprigs of thyme and/or rosemary. Discard the garlic and herbs, then fry the polenta. Serve with a generous grating of Parmigiano-Reggiano and a squeeze of lemon. → A big dollop of Romesco Sauce (page 315) and a shower of chopped fresh cilantro. → A ladleful of Beef and Pork Ragù (page 320).

Aside from a big bowl of perfect polenta by itself, or with a dollop of ragù on top, a stick of fried polenta with a tasty topping is just about the best expression cornmeal can have. Make this using leftover polenta or cook up a pot of polenta expressly for frying these sticks. It will last in the fridge for up to 4 days (before you fry it), so you can make a batch and then serve them a couple of times during the week. —Serves 4 to 8, depending on place in the meal and toppings