Golden polenta sticks with asiago and seed crust, with creamy sun-dried tomato basil dip

Instructions

1. 1

   1. Line a small rectangular pan or container with parchment paper. In a saucepan, bring the water to a gentle boil and add 3 g of the salt, black pepper, and garlic powder.

2. 2

   2. Lower the heat and slowly rain in the instant polenta, whisking constantly for 3 to 4 minutes until thickened and smooth.

3. 3

   3. Remove from the heat and stir in the butter and 50 g of the grated asiago cheese until fully melted into the hot polenta.

4. 4

   4. Spread the polenta into the lined pan in a layer about 3/4 inch thick. Smooth the surface, let it cool for 10 minutes, then refrigerate for 15 minutes until firm.

5. 5

   5. Meanwhile, preheat the oven to 220 °C / 425 °F. In a bowl, mix the sesame seeds, sunflower seeds, remaining asiago cheese, and the rest of the salt.

6. 6

   6. Unmold the firm polenta and cut it into sticks. Brush the sticks with olive oil and press each one into the seed mixture to create a light crust.

7. 7

   7. Arrange the sticks on a parchment-lined tray and bake for 18 to 22 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp around the edges.

8. 8

   8. For the dip, combine in a small processor, or finely chop and stir by hand, the Greek yogurt, sun-dried tomatoes, fresh basil, lemon juice, and honey until thick and evenly blended.

9. 9

   9. Serve the polenta sticks hot with the creamy sun-dried tomato basil dip on the side.