POLENTA STICKS WITH SPICY TOMATO SAUCE DIP

If you’re looking for a unique appetizer to dazzle your family and friends with, look no further.

Polenta was a favourite in our Italian home during my childhood.  My mother would make these sticks with any polenta leftovers and I enjoyed them more than the actual polenta!  I thought it would be fun to make them as an appetizer and create a spicy tomato sauce for dipping.  What a hit this is in my home and it will be in yours too!!

Yellow cornmeal versus white:

Yellow cornmeal is made from kernels of yellow corn, and you guessed it, white is made from white kernels of corn.  The more important difference is the taste.  Yellow cornmeal is sweeter, but it does have a much stronger “cornmeal” taste to it.  I prefer the white mild cornmeal flavour, so I make my polenta sticks with white cornmeal.

Bring water to boil. Turn down heat to medium-low and whisk in cornmeal SLOWLY to avoid formation of lumps.  Add salt and garlic powder, continue to whisk until thick.  Immediately pour polenta onto a baking sheet, spread evenly and let cool on counter.

Preheat oven to 350F

The polenta will be cooled and ready to cut when you can lift the edges off the baking sheet without tearing.

Cut polenta into 1” sticks widthwise and cut again in half lengthwise.    Longest sticks will be about 3 inches.

Separate each stick so they are not touching each other on baking sheet.

Bake for 25 minutes, flip and continue baking for another 25 minutes. The sticks will have a hard crust and appear slightly golden on each side.  Serve warm with Spicy Tomato Sauce Dip.

To make the Spicy Tomato Sauce Dip:

Combine all ingredients in microwaveable serving bowl.  Stir well.  Heat in microwave for 1 minute.  Serve with polenta sticks.

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POLENTA STICKS WITH SPICY TOMATO SAUCE DIP

  • Author: Carla's No Place Like Home
  • Prep Time: 2 minutes
  • Cook Time: 1 minute + 50 minutes
  • Total Time: 53 minutes
  • Yield: 14 sticks 1x
  • Category: appetizer/snack
  • Method: stove top/bake
  • Cuisine: Italian
  • Diet: Vegan

Description

If you’re looking for a unique appetizer to dazzle your family and friends with, look no further. Polenta was a favourite in our Italian home during my childhood.  My mother would make these sticks with any polenta leftovers and I enjoyed them more than the actual polenta!  I thought it would be fun to make them as an appetizer and create a spicy tomato sauce for dipping.  What a hit this is in my home and it will be in yours too!!


Ingredients

Scale

To make polenta:

To make Tomato Sauce Dip:

 


Instructions

Prepare polenta:

  1. Bring water to boil.
  2. Turn down heat to medium-low and whisk in cornmeal SLOWLY to avoid formation of lumps.
  3. Add salt and garlic powder, continue to whisk until thick.
  4. Immediately pour polenta onto a baking sheet, spread evenly and let cool on counter.
  5. Preheat oven to 350F
  6. The polenta will be cooled and ready to cut when you can lift the edges off the baking sheet without tearing.
  7. Cut polenta into 1” sticks widthwise and cut again in half lengthwise.    Longest sticks will be about 3 inches.
  8. Separate each stick so they are not touching each other on baking sheet.
  9. Bake for 25 minutes, flip and continue baking for another 25 minutes. The sticks will have a hard crust and appear slightly golden on each side.
  10. Serve warm with Spicy Tomato Sauce Dip.

Prepare Spicy Tomato Sauce Dip:

  1. Combine all ingredients in microwaveable serving bowl.
  2. Stir well.
  3. Heat in microwave for 1 minute.
  4. Serve with polenta sticks.

Notes

*Polenta can be made ahead but don’t bake sticks until ready to serve.

Keywords: polenta dish, Italian appetizer, polenta appetizer, spicy tomato dip, polenta sticks, vegan Italian appetizer, gluten-free appetizer

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