CARIBBEAN CORN STICKS (SALLYE)

1
sallye bates

By
@grandedame

A great breadstick to serve with entrees or as an appetizer.

Bet you can't eat just one.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
yields about a dozen
Prep:
10 Min
Cook:
20 Min
Method:
Deep Fry

Ingredients

  • 2-1/2 c
    milk
  • 1-1/2 c
    yellow stone ground corn meal
  • 1 tsp
    salt
  • 1 Tbsp
    unsalted butter
  • 3/4 c
    grated gouda cheese (or your preference)
  • 1 tsp
    paprika
  • 1 pinch
    cayenne pepper
  • 1 tsp
    granulated sugar
  • 1/2 c
    diced black olives (optional)
  • 1/2 c
    finely diced pimientos (optional)
  • ·
    canola oil (for frying)

How to Make CARIBBEAN CORN STICKS (SALLYE)

Step-by-Step

  1. DIce olives and pimientos and set aside
    Grate cheese and set aside
    Premeasure corn meal, add salt, sugar, paprika and cayenne pepper; set aside
    Place all these bowls in easy reach because you'll need to move quickly when preparing polenta.
  2. In heavy saucepan, bring the milk to a gentle boil over medium high heat.

    Turn heat to low.

    Add the cornmeal mixture in a slow steady stream to the milk, stirring vigorously with wooden spoon until polenta is thick and smooth (about 5 minutes).

    Remove from heat and add cheese and butter.
    Add optional olives and pimientos.
    Stir until well blended
    Let mixture cool until you can handle with bare hands.
  3. Place sheet of parchment or wax paper on counter

    Wet your hands, and break off small pieces of the mixture and shape into rough sticks.

    On paper, roll until sticks are about 1/4 to 1/2" thick by 3" long.

    Set aside on edge of paper until all polenta mixture has been formed into sticks (this will make about 24 sticks)
  4. In a deep heavy skillet, heat 2" of cooking oil to 360º F

    Drop sticks into hot oil and deep fry until crispy and golden brown , turning so all sides are browned (about 4 minutes)

    NOTE: Do not crowd the pan, fry in 2 or 3 batches (depending on size of skillet)

    Remove from oil with a slotted spoon and drain on paper towels.

    Best served while still hot.
  5. An excellent bread to use for dipping with:

    CHIMICHURRI SAUCE (SALLYE)

Printable Recipe Card

About CARIBBEAN CORN STICKS (SALLYE)

Main Ingredient: Bread
Regional Style: Caribbean



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