CARIBBEAN CORN STICKS (SALLYE)

CARIBBEAN CORN STICKS (SALLYE) image

Provided by sallye bates

Time 30m

Number Of Ingredients 11

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2-1/2 c milk
1-1/2 c yellow stone ground corn meal
1 tsp salt
1 Tbsp unsalted butter
3/4 c grated gouda cheese (or your preference)
1 tsp paprika
1 pinch cayenne pepper
1 tsp granulated sugar
1/2 c diced black olives (optional)
1/2 c finely diced pimientos (optional)
canola oil (for frying)

Steps:

1. DIce olives and pimientos and set aside Grate cheese and set aside Premeasure corn meal, add salt, sugar, paprika and cayenne pepper; set aside Place all these bowls in easy reach because you'll need to move quickly when preparing polenta.
2. In heavy saucepan, bring the milk to a gentle boil over medium high heat. Turn heat to low. Add the cornmeal mixture in a slow steady stream to the milk, stirring vigorously with wooden spoon until polenta is thick and smooth (about 5 minutes). Remove from heat and add cheese and butter. Add optional olives and pimientos. Stir until well blended Let mixture cool until you can handle with bare hands.
3. Place sheet of parchment or wax paper on counter Wet your hands, and break off small pieces of the mixture and shape into rough sticks. On paper, roll until sticks are about 1/4 to 1/2" thick by 3" long. Set aside on edge of paper until all polenta mixture has been formed into sticks (this will make about 24 sticks)
4. In a deep heavy skillet, heat 2" of cooking oil to 360º F Drop sticks into hot oil and deep fry until crispy and golden brown , turning so all sides are browned (about 4 minutes) NOTE: Do not crowd the pan, fry in 2 or 3 batches (depending on size of skillet) Remove from oil with a slotted spoon and drain on paper towels. Best served while still hot.
5. An excellent bread to use for dipping with: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dip/chimichurri-sauce-sallye.html