Polenta Sticks with Salt and Thyme
The Polenta Sticks with Salt and Thyme from Spoonsparrow are gluten‑free and perfect as finger food for parties, game nights or movie evenings.
Ingredients
- 1 tsp salt
- 170 g polenta (cornmeal)
- 45 g parmesan (30% fat in solids)
- 2 tbsp butter (15 g)
- 3 tbsp olive oil
- 1 sprig thyme
- Pepper
- coarse Sea salt
Instructions
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1.
Line a baking sheet with parchment paper. Bring 960 ml water to a boil with salt, sprinkle in the polenta and simmer over low heat for 10–15 minutes, stirring until thickened and released from the pot edges.
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2.
Grate the parmesan finely. Stir in butter and parmesan, pour the mixture into the prepared dish, smooth the top, and chill for about 1½ hours until firm.
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3.
Brush a baking sheet with 1 tbsp olive oil. Wash, dry, and crumble the thyme leaves. Transfer the polenta slab to a cutting board, remove parchment, cut into 1 cm wide strips. Place the strips on the sheet, brush with remaining olive oil, and sprinkle with half of the thyme.
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4.
Bake in a preheated oven at 240 °C (220 °C fan‑forced; gas mark 4) on the upper rack until golden brown after 5–10 minutes. Flip the strips and bake another 5–10 minutes. Remove from the oven, lightly grind pepper over them, and sprinkle with sea salt and remaining thyme.
