Herb Polenta Sticks

July 22, 2013

Herb Polenta Sticks
In my world there are things I must eat, things I like to eat and things I love to eat. I know it sounds confusing but that that’s pretty much how I roll.
Some examples: green juice, salmon and spirulina fall into the must eat category; meaning that I do not to enjoy eating/drinking those foods but they’re good for me so I do.
In the “like” category falls almost 75% of the food I eat. Things that I appreciate a lot, but that I don’t crave. Steamed brown rice, broccoli, grilled chicken, tomato soup, etc.
Then there’s the last category: the “love” food. Aka food I could stuff my face with all the time.
Let’s see...a perfectly ripe Haas avocado, a freshly baked cinnamon roll, dark chocolate, baked sweet potatoes, a croissant from THAT bakery in Paris, and nowadays these herb polenta sticks.
Yes, these polenta sticks are that awesome.

Awesome Polenta

Cooked until it's crispy
Polenta has been on my mind lately. Since I’ve made this Italian Polenta Pie I can’t seem to have enough. Which is ironic, I’ve been craving it but I haven’t always been a fan of it. Things change. Tastes change. And now I like polenta...sorry I looove polenta!

Herb Polenta Sticks
Polenta is gluten-free, pretty low cal and so versatile. I really enjoy making these sticks and then serves them either as a snack or a side to a salad in lieu of bread. Ka-Boom!

Herb Polenta Sticks
Herb Polenta Sticks                                                                                                   Print this recipe!

Makes about 40 sticks (serves 8)

6 cups / 1.5 lt water
1 ½ cups / 8.5 oz / 240 gr polenta
1 tablespoon olive oil
2 teaspoons fine grain sea salt
1 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon turmeric
pinch of red pepper flakes


Line a 8x8 baking dish with parchment paper and lightly brush with olive oil. Set aside.
Bring water to a boil in a large non-stick saucepan. Add salt, turmeric, red pepper flakes, sage, rosemary, thyme and olive oil and stir well.
Add the polenta and cook over medium-low heat for 20 minutes, stirring every once in a while to prevent it from sticking all over the bottom (also be careful that the polenta tend to splatter so use a lid). The polenta will thicken as it cooks.
Once cooked, transfer the cooked polenta to the prepared baking dish; flatten and smooth the top with the help of a spatula.
Allow the polenta to cool and set; this will take about 30 minutes.
Unmold the cold polenta onto a cutting board. With a sharp knife slice into 4x1-inch pieces.
Heat a large non-stick frying pan over medium heat (you can also use a grill pan or a grill). Lightly toss polenta sticks with olive oil and season with salt.
Cook sticks 3 to 4 minutes on each side to get crisp and golden.
Serve warm or at room temperature with some marinara sauce or any other dip of your liking (tzatiki or pesto are among my faves).

Nutrition facts

One serving (5 sticks) scores 163 calories, 2.4 fat, 31.6 carbs and 3.3 protein.


  1. I have never cooked polenta ..... but the photos are enticing me to try out soon. I love the beautiful golden color which the turmeric has brought in. I loved your polenta pie recipe also. Simple but elegant enough to feed a vegetarian crowd.

  2. I want those in my life!

  3. It happend to me as well, very recently! After a lifetime of "not interested, thanks" in the polenta department, here i am cooking and craving this humble, hearthy, farmer food. Could never say thanks enough for this fantastic, cool recipe!

  4. Hmmmmmm... baked sweet potatoes! Ever tried roasting them in coconut oil? Then, as soon as they come out of the oven, you drizzle them with a little bit of honey and sprinkle them with a few finely chopped fresh sage leave. DROOOOOOL! Oh man, now you got me craving sweet potatoes. I'll have to put some on the menu very soon!

    And really, a croissant from THAT bakery? Has to be something else for you to remember it so clearly.

  5. This is my kind of food. I could eat a whole bucket full of them. Perfect.

  6. A local restaurant makes these and deep fries them then serves with a spicy aioli
    The best!

  7. How on earth do you get 40 1"x4" sticks out of an 8"x8" pan?