Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

parmesan polenta sticks

These are perfect on their own, or served with homemade tomato sauce or parmesan aioli for dipping.

Cooking spray, for coating

2 1/4 cups water
1 teaspoon kosher salt
3/4 cup polenta (yellow corn grits)
Freshly ground black pepper
1/4 cup Parmigiano-Reggiano, finely grated, plus extra for garnish
3-4 tablespoons extra virgin olive oil

1. Coat a loaf pan on all sides with cooking spray and set aside.
2. In a medium saucepan, bring water and salt to a boil. Slowly whisk in polenta. Reduce heat to low and simmer for about 5-10 minutes until mixture is thickened, whisking constantly. Season with pepper. Stir in Parmigiano-Reggiano. Transfer polenta to loaf pan and smooth out top so mixture is evenly distributed in pan. Cover and refrigerate for at least 2 hours, or overnight.
3. Run a knife along inside of loaf pan to loosen polenta. Place a cutting board just large enough to cover loaf pan over its top and gently flip pan over to remove polenta. Cut loaf in half. Return one half, covered, to refrigerator for later use. Cut other half into 6 equal pieces.
4. In a medium sauté pan, heat enough oil to cover bottom of pan over medium-high heat. Fry polenta pieces (working in batches if necessary as to not overcrowd pan) until golden brown on all sides, about 5-7 minutes. Transfer to a serving dish and top with extra Parmigiano-Reggiano. Serve immediately.

Serves 2.


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