Polenta Sticks

Ingrédients

• 1/2 tsp minced garlic
• 1/3 second olive oil cooking spray
• 1 tbsp fat free butter replacement
• 1/2 cuillère à café salt
• 1 cuillère à soupe olive oil
• 2 tasses water
• 1/2 cup yellow cornmeal

Directives

1. Bring water, salt and garlic to a boil in a medium saucepan; reduce heat to medium-low. Gradually sprinkle in cornmeal, whisking in constantly; whisk until mixture is blended and smooth.
2. Cover saucepan, reduce heat to low and simmer, stirring occasionally until polenta is thick but still pourable, about 6 to 8 minutes (add more water by the teaspoonful if polenta becomes too thick). Remove from heat and stir in butter substitute (like Molly McButter).
3. Rinse an 8" square baking pan with cold water; do not dry pan. Pour polenta into pan; spread into a smooth layer with a rubber spatula. Refrigerate 30 minutes, or until firm.
4. Make 8 horizontal cuts in polenta in one direction and then 3 vertical cuts to yield 24 sticks.
5. Coat a large nonstick skillet with cooking spray. Add 1 1/2 teaspoons of oil to skillet and heat over medium-high heat. Add half of polenta sticks in a single layer.
6. Cook over medium-high heat, without turning, until bottoms are slightly crispy, about 2 minutes. Remove to plate and repeat with remaining oil and polenta.
7. Note: you can skip all the steps for making polenta and just buy a tube of polenta, cut it up, then fry it up.