Makes 28 sticks
4 cups water
1 1/4 teaspoons salt
minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated
Parmesan cheese (about 1/4 pound)
Butter a 13- by 9-inch glass baking
dish. In a large heavy saucepan bring water to a boil and add salt. Add sage
and 1/3 cup cornmeal., a little at a time, stirring constantly. Reduce heat to
low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook
mixture over low heat, whisking, 1 minute and remove pan from heat. Add 2
tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is
Working quickly, spread polenta evenly in prepared dish and
chill until firm, about 20 minutes. Polenta may be prepared up to this point 1
day ahead and chilled, covered.
Preheat broiler and line a baking sheet
with foil. In a small saucepan melt remaining 2 tablespoons butter over low
heat. Invert polenta onto a work surface.
Halve polenta lengthwise and cut
each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and
brush with melted butter.
Broil sticks about 4 inches from heat until
golden, about 4 to 6 minutes.
Turn sticks over and sprinkle with remaining
Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.