Crispy Polenta Sticks with Tomato Salsa
Golden brown and crispy on the outside, tender on the inside—served with a spicy salsa made with ORO di Parma Passata Rustica.
These crispy polenta sticks are flavored with rosemary and fried until golden brown. They pair perfectly with a fruity and spicy tomato salsa made with ORO di Parma Passata Rustica, fresh tomatoes, and a subtle kick.
Ingredients
For the polenta sticks:
300 ml milk
300 ml water
1 tsp salt
pepper
250 g polenta (cornmeal)
2 tbsp olive oil
1 tbsp butter
Fat for the pan
For the tomato salsa:
1 small red pepperoni
1 scallion
150 g cherry tomatoes
1 tbsp olive oil
1 tbsp liquid honey
4 tbsp white wine vinegar
200 g ORO di Parma Passata Rustica
Salt
Pepper
To serve:
Green salad, as desired
Step 1 : How to Make Rosemary Polenta
Wash the rosemary, shake it dry, and chop the needles very finely. Bring the water, milk, rosemary, salt, and a little pepper to a boil in a pot. Remove the pot from the heat and slowly sprinkle in the polenta, stirring constantly. Stir vigorously for about 1 minute until the mixture thickens.
Tip
The polenta should be smooth and free of lumps.
Step 2 : Chill the polenta
Lightly grease a baking dish and spread the polenta mixture evenly in it to a depth of about 2 cm. Then chill for at least 30 minutes until the mixture has set.
Tip
To ensure the sticks are especially uniform, smooth out the surface with a dough scraper.
Step 3 : Prepare the tomato salsa
Peel and finely chop the garlic. Cut the pepperoni in half lengthwise, remove the seeds, and chop finely as well. Cut the scallion into thin rings. Wash the cherry tomatoes and quarter them. Mix all the ingredients with olive oil, honey, white wine vinegar, and ORO di Parma Passata Rustica. Season the salsa with salt and pepper to taste.
Tip
The salsa develops more flavor if you let it sit for a few minutes before serving.
Step 4 : Fry Crispy Polenta Sticks
Remove the set polenta from the mold and cut it into thin rectangles or sticks. Heat olive oil and butter in a grill pan. Fry the polenta sticks in the pan until they are golden brown and crispy on all sides, about 2–3 minutes per side.
Tip
For particularly pronounced roasted flavors, don't turn the sticks until a distinct crust has formed.
Step 5 : Serving
Arrange the crispy polenta sticks on plates along with the tomato salsa. Serve with a green salad.
Ingredients
For the polenta sticks:
300 ml milk
300 ml water
1 tsp salt
pepper
250 g polenta (cornmeal)
2 tbsp olive oil
1 tbsp butter
Fat for the pan
For the tomato salsa:
1 small red pepperoni
1 scallion
150 g cherry tomatoes
1 tbsp olive oil
1 tbsp liquid honey
4 tbsp white wine vinegar
200 g ORO di Parma Passata Rustica
Salt
Pepper
To serve:
Green salad, as desired
