In Ashkenazi tradition, sliced carrots, whether in soup or tzimmes, are served on Rosh Hashanah to symbolize gold coins as a segulah for financial prosperity in the coming year. In the same vein, these polenta sticks resemble little bars of gold. Their unique taste and texture are a nice change from the common gluten free side dishes of potatoes and rice!
- Cook Time
- Prep Time
- 6 servingsServings
- 1 tube (18-ounces) prepared polenta
- ¼ cup olive oil
- 3 tablespoons fresh dill, chopped, or 1 Tablespoon dried dill weed
- Coarsely ground sea salt or kosher salt, to taste
- Fresh ground black pepper, taste
1. Preheat an oven to 450° and spray a large, non-stick cookie sheet with olive oil or non-stick baking spray.
2. Slice polenta in half crosswise, then into half-inch wide sticks and place on prepared cookie sheet (you can also toss them with seasonings in a bowl), drizzle with with olive oil, sprinkle lightly with dill, salt and pepper and toss to evenly coat. Spread polenta into a single layer on the cookie sheet.
3. Bake in pre-heated oven for 30-40 minutes, turning once, until golden brown. These are crunchy on the outside and tender inside!