CARIBBEAN CORN STICKS (SALLYE)
By
sallye bates
@grandedame
1
A great breadstick to serve with entrees or as an appetizer.
Bet you can't eat just one.
Bet you can't eat just one.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
yields about a dozen
Prep:
10 Min
Cook:
20 Min
Method:
Deep Fry
Ingredients
-
2-1/2 cmilk
-
1-1/2 cyellow stone ground corn meal
-
1 tspsalt
-
1 Tbspunsalted butter
-
3/4 cgrated gouda cheese (or your preference)
-
1 tsppaprika
-
1 pinchcayenne pepper
-
1 tspgranulated sugar
-
1/2 cdiced black olives (optional)
-
1/2 cfinely diced pimientos (optional)
-
·canola oil (for frying)
How to Make CARIBBEAN CORN STICKS (SALLYE)
- 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. - 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. - 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) - 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.
