2 tablespoons of olive oil
2 cloves of garlic, minced
3 cups of vegetable broth
1 cup and 3/4 cup of cornmeal
6 tablespoons of grated Parmesan cheese
2 tablespoons of olive oil
2 cloves of garlic, minced
3 cups of vegetable broth
1 cup and 3/4 cup of cornmeal
6 tablespoons of grated Parmesan cheese
1 Heat the olive oil in a pan and sauté the garlic
Bring the vegetable broth to a boil, then gradually add the cornmeal and stir well until it thickens and forms a ball at the bottom of the pan
Mix in the garlic and 1 tablespoon of Parmesan cheese, pour onto a wet plate and let cool
Cut into sticks
2 Preheat the oven to 400°F (200°C)
Dip the polenta sticks into the remaining Parmesan cheese and place them on a baking sheet lined with margarine
Bake for about 30 minutes or until golden brown
Serve immediately.
