Crispy Polenta and Provolone Sticks with Roasted Red Pepper and Caper Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray or rectangular pan with parchment paper and brush it with a little of the olive oil.

2. 2

   In a medium saucepan, bring the water to a boil with half of the salt, black pepper, garlic powder, and dried oregano. Lower the heat and slowly rain in the instant polenta, whisking constantly for 2 to 3 minutes until thickened.

3. 3

   Remove the saucepan from the heat and immediately stir in the shredded provolone cheese, grated Parmesan cheese, and 1 tablespoon of olive oil until you have a thick, even mixture.

4. 4

   Spread the hot polenta into the prepared pan, leveling it to about 1.5 cm / 0.6 in thick. Let it rest for 10 minutes until firm to the touch.

5. 5

   Meanwhile, make the dip. Place the roasted red pepper, plain Greek yogurt, capers, lemon juice, smoked paprika, the remaining salt, and 1/2 tablespoon olive oil in a blender or food processor. Blend until smooth. Add the fresh parsley and pulse briefly. Set aside.

6. 6

   Unmold the firm polenta and cut it into evenly sized sticks. Arrange them on the prepared tray and lightly brush them with the remaining olive oil.

7. 7

   Bake the sticks for 15 minutes at 220 °C / 425 °F. Carefully flip them and bake for 10 to 12 minutes more, until golden and crisp around the edges.

8. 8

   Serve the sticks hot with the roasted red pepper and caper dip on the side. If desired, finish with a little extra fresh parsley on top.