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* 3 1/4 cups polenta
* 1 1/2 cups freshly ground Parmesan cheese
* 7 Tbsp butter
* Salt and pepper to taste

Bring 6 1/4 cups water to boil in a large pan. Reduce heat to simmer; slowly add the polenta, stirring constantly, and simmer for about five minutes. (It will gloop at you. A lot.) Once the mixture has thickened and is starting to pull away from the edges of the pot when you're stirring it, remove from heat, add the butter and the cheese, and stir well until both the butter and cheese are melted and the mixture is smooth. Add salt and pepper to taste. (I usually do about 1/2Tbsp of both, I'd say?)

Spread out onto a cutting board slab and shape into a rectangle. (It should be about 3/4ths of an inch thick or so.) Allow it to cool for at least 30 minutes until it firms up.

Preheat the oven to 400 degrees F and lightly but thoroughly oil two or three baking sheets with olive oil (using your fingers, a pastry brush, or a piece of paper towel). Cut into sticks about the width and length of your middle finger. Arrange on the baking sheets. Bake for 40-50 minutes, turning occasionally (yes, they probably will try to fall apart when you turn them over), until golden brown and crisp. Serve with your choice of dipping sauce.


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Faultless Recipes: Food from the Faultless Pajama

July 2016

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