sallye bates


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

Bet you can't eat just one.

☆☆☆☆☆ 0 votes
yields about a dozen
10 Min
20 Min
Deep Fry


2-1/2 c
1-1/2 c
yellow stone ground corn meal
1 tsp
1 Tbsp
unsalted butter
3/4 c
grated gouda cheese (or your preference)
1 tsp
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)


1DIce 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.
2In 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.
3Place 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)
4In a deep heavy skillet, heat 2" of cooking oil to 360ยบ 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.
5An excellent bread to use for dipping with:


About this Recipe

Main Ingredient: Bread
Regional Style: Caribbean