Ingredients
- 400 ml/1,7 cup polenta flour, you can use the quick version if you want
- 1,2 l/ 5 cups water (or whatever it says on the package)
- 1 tbs salt
- 1-2 tbsp freshly chopped mixed herbs
- 3-4 tbsp finely chopped sun-dried tomatoes
- 5-6 tbsp freshly grated parmesan cheese
- extra-virgin olive oil
Directions
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Pour water in a big pan and when it is tepid, stir in polenta flour, herbs, tomatoes and salt and stir until the polenta has thickened. Add the parmesan cheese and stir well.
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Spread out the polenta evenly on an oiled surface or on a parchment baking paper, make it a finger think and try to make it a square because that makes it easier to cut. If it is sticky, oil the knife or whatever you use and it will glide over the polenta like a dream. Leave to cool.
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When the polenta is cold, cut it into finger sized sticks and put these on an oiled baking sheet of oven-proof form. Drizzle oil over and bake in a pre-heated oven (225°C/440°F) for 10-15 minutes or until golden and crispy, turning them over at halt-time.