Combine polenta, water and salt in a heavy saucepan or pot. Bring to a boil, reduce heat to medium-low and simmer, whisking or stirring OFTEN. (You can skip this step entirely if you buy the tube polenta. Healthier from scratch, though.)
Stir and cook for about 15 - 20 minutes, until polenta becomes noticeably thicker and pulls away from the side of the pan. Stir in remaining ingredients, except oil.
Oil a baking dish, with 1 tbsp oil, and pour polenta in. Place pan in fridge until cool, where it should harden and set - about an hour. Remove polenta and cut into “fingers” or whatever shape you desire.
Preheat oven to 450°F. Rub oil on each finger and place on baking sheet. Bake fingers for 25 - 30 minutes, turning every so often, until crispy. Remove from oven and sprinkle some more parmesan on top. Serve polenta fingers with your favourite pizza sauce, marinara or tomato sauce.
Note: 1 serving is 1 finger
Calories from fat20.7
Calories from saturated fat7.0
Total Fat2.3 g
Saturated Fat0.8 g
Trans Fat0.0 g
Polyunsaturated Fat0.2 g
Monounsaturated Fat1.2 g
Total Carbohydrate2.7 g
Dietary Fiber0.2 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford