Polenta fingers

Servings 12 fingers


  • 10 g sesame seeds
  • 1,5 l milk
  • 3 tbsp sesame oil
  • 300 g cornmeal


cooking polenta

  • Roast the sesame seeds in a dry frying pan. Let cool on a cool and dry surfaceR
  • Heat the milk with the sesame oil. When the milk starts to boil, sprinkle in the cornmeal, stirring vigorously. Let it cook for 6 minutes while stirring.
  • Then sprinkle in the toasted sesame seeds and mix by stirring well.
  • Place a sheet of baking paper on the work surface. Pour over the polenta and cover with another piece of baking paper. Roll it up to a bar of 2 cm in diameter. Then set aside to cool.

pole fingers

  • Make rectangles of 10x1x2 cm from the rod.
  • Heat a good dash of olive oil in a frying pan and fry the polenta fingers until they are golden brown. Then drain on a piece of kitchen paper.
Source: Alasin Ducasse, Grand livre du cuisine
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