Crisp Polenta Fingers with Oregano
Crisp Polenta Fingers with Oregano, with measured ingredients and a clear cooking method. Serve with Golden Ale for a relaxed ProjectBeer table.
snack · Serves 4
Crisp Polenta Fingers with Oregano
Bring crisp polenta fingers with oregano to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Golden Ale when the food is ready.
Ingredients
Serves 4
150 g quick-cook polenta
600 ml vegetable stock
40 g vegetarian hard cheese, grated
2 tbsp olive oil
1 tsp oregano
1/4 tsp black pepper
Instructions
Bring stock to a simmer, whisk in polenta and cook following packet until very thick. Stir in cheese and pepper.
Spread 1.5 cm thick in a lined 20 cm square tin. Cool and refrigerate for at least 2 hours until firm.
Heat oven to 220°C, 200°C fan. Turn out, cut into fingers and brush with oil.
Bake on a lined tray for 30–35 minutes, turning halfway, until crisp outside. Sprinkle with oregano and serve hot.
Serving Suggestions
Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.
Pairing Tips
Start with Golden Ale. Light biscuit malt and gentle citrus hops suit savoury herbs and crisp textures without overpowering them. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.