A top-notch side dish: Apple wrapped in Pork Belly.
Ingredients for 4 persons
Polenta Sticks
• 1 litre water
• Salt
• 1 pinch nutmeg
• 2 tbsp butter
• 250 g cornmeal
• 3 egg yolks
• 100 g Parmesan
• 1 tbsp oil
• Fresh thyme
• 3 garlic cloves
For the variations
• 60 g HANDL TYROL Veggie Almjäger / Wurzerl (flavour of your choice)
• 100 g HANDL TYROL Tiroler Speck PGI Ham
• 140 g HANDL TYROL Fine Barbecue Bacon
• 50 ml BBQ sauce
• 1 tbsp oil
Dip
• 1 garlic clove
• 250 ml sour cream or vegan sour cream
• 2 tbsp chives, finely chopped
• Salt and pepper
• Lemon zest, to taste
• Olive oil
Perfect for wrapping: HANDL TYROL Fine Barbecue Bacon
Method
Level of difficulty:
Hobby cook
Polenta Sticks
- Bring the water to a boil, seasoning with salt and nutmeg. Add 2 tablespoons of butter, then slowly pour in the cornmeal while stirring continuously. Cover the polenta and let it simmer on low heat for 30 minutes (alternatively, follow the instructions on the packaging), stirring occasionally.
- Remove the pot from the heat, allow the mixture to cool slightly, then stir in the egg yolks and Parmesan.
- Evenly spread the mixture in a greased rectangular baking dish (30 x 20 cm) to a height of about 1.5 cm. Let it cool at room temperature for one hour, then refrigerate for at least 4 hours or overnight.
- Preheat the oven to 180°C (top/bottom heat).
- Turn the polenta onto a cutting board and cut it into sticks about 1.5 x 6 cm.
- Place the sticks, along with the garlic cloves, on a baking tray lined with parchment paper and drizzled with oil. Bake in the preheated oven for 15 minutes, then flip the sticks and bake for another 15 minutes until golden and crispy on all sides.
Garlic Dip
- Place the sour cream, salt, pepper, and 2 tablespoons of chives in a bowl. Peel and grate the garlic into the bowl.
- Mix all the ingredients well and serve.
Variations:
Veggie
- Serve the baked polenta sticks on a plate with Veggie Almjäger or Wurzerl and the dip on the side.
Ham
- After baking, allow the polenta sticks to cool, then wrap each stick in a slice of ham.
- Arrange them on a wooden board and serve with the dip.
- Tip: A quick homemade aioli also pairs wonderfully with this.
BBQ Glaze
- After baking, wrap each polenta stick in a slice of barbecue bacon.
- Grill the wrapped sticks or fry them in a pan with 1 tablespoon of oil until crispy, then brush with BBQ sauce.
- Arrange on a plate and serve with the dip and BBQ sauce.
Tip: A quick homemade aioli also makes a delicious accompaniment.