Preparation:
1-3 days ahead: In large heavy-bottomed saucepan, bring 1 1/2 cups water to a boil. Add salt.
Gradually add cornmeal in a thin stream, whisking constantly. Reduce heat to medium and stir gently with wooden spoon, until polenta becomes solid and pulls away from the sides of the pan, about 20-25 minutes. Remove from heat and let stand until cooled to room temperature, 5 minutes.
Shape cooled polenta into a 3" long loaf. Cover with plastic wrap and refrigerate until firm.
Serving Day: Slice chilled polenta into 8 long, slim "fingers".
Place medium nonstick saucepan over medium heat 30 seconds. Add oil; heat 30 seconds more. Add polenta fingers and cook, turning occasionally, until crisp and shiny on all sides, about 8 minutes. |
