Coat the inside bottom and sides of an 9x13-inch baking dish with a little of the olive oil and set aside.
In a medium saucepan stir together the water, milk, garlic powder, salt, and pepper. Bring to a boil over medium-high heat.
Reduce heat to low and stir in the cornmeal. Cook, stirring often, about 5 minutes.
Take off the heat and stir in the parsley and Parmesan until well incorporated.
Pour the polenta into the oiled baking dish and spread evenly covering the bottom. Cover the dish and chill in the refrigerator for at least 3 hours.
Preheat the oven to 425°F. Prepare a baking sheet lined with parchment paper.
After the polenta has chilled carefully turn it over onto a cutting board (the polenta should come out of the dish fairly easily and be in one big block).
Cut the polenta block into 4-inch by 1/2-inch sticks (if you have one, a pizza slicer works well) and place them on the paper lined baking sheet.
Using a pastry brush, brush the polenta sticks all over with olive oil.
Bake in the preheated oven for 25 to 30 minutes, or until crispy.
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