Budget Polenta, Cabbage and Cheese Sticks with Rustic Parsley Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or dish with 1 teaspoon of the vegetable oil.

2. 2

   In a large skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the onion, half of the salt, and 1 minced garlic clove. Cook for 3 minutes until the onion softens.

3. 3

   Add the finely chopped green cabbage, 1 teaspoon of the sweet paprika, and the black pepper. Cook for 6 to 8 minutes, stirring, until the cabbage is tender and most of the moisture has evaporated. Remove from the heat.

4. 4

   Meanwhile, bring 750 ml water to a boil in a medium saucepan. Add the remaining salt gradually. Slowly whisk in the instant polenta to prevent lumps. Cook for 3 to 4 minutes until thick.

5. 5

   Off the heat, combine the cooked polenta with the sautéed cabbage mixture, the grated semi-hard cheese, the beaten egg, and the all-purpose flour. Stir well until fully incorporated.

6. 6

   Transfer the mixture to the greased tray and spread it into a rectangle about 2 cm / 3/4 inch thick. Let it rest for 5 minutes so it firms up slightly.

7. 7

   Using a knife, cut the mixture into even sticks. Brush or drizzle the remaining teaspoon of vegetable oil over the top.

8. 8

   Bake for 15 minutes at 220 °C / 425 °F. Remove the tray, carefully turn the sticks, and bake for 10 more minutes at 220 °C / 425 °F until golden around the edges.

9. 9

   For the sauce, crush or blend the fresh parsley with the remaining garlic clove, lemon juice, 2 tablespoons water, the remaining 1/2 teaspoon sweet paprika, and the remaining teaspoon of vegetable oil until you get a rustic sauce. Adjust salt if needed.

10. 10

    Serve the sticks hot with the parsley sauce on top or on the side.