Cheesy Polenta Sticks | Crispy Snack

In a saucepan, season the milk (or water) with salt and bring to a boil, then pour in the cornmeal in a thin stream while stirring constantly.

Cook over medium heat for 5–8 minutes until it thickens and pulls away from the sides of the pan, then stir in the finely grated Parmesan.

Spread the hot polenta into an even layer, approx. 1.5–2 cm thick, on a baking sheet lined with baking paper, and leave to cool completely and set.