Instructions

Follow the steps and taste along the way.

1. Prepare the cheese and olives

   Coarsely grate the smoked cheese. Chop the olives into small pieces so the sticks hold together when sliced.

   

2. Cook the polenta

   Bring the water and salt to a boil in a saucepan. While stirring constantly, slowly pour in the polenta in a thin stream. Cook according to the package instructions, usually 3–5 minutes, until the mixture thickens and pulls away from the sides of the pan.

   

3. Season and spread

   Remove the saucepan from the heat. Stir the cheese, olives, 5 g of the olive oil, oregano, lemon zest, lemon juice, and black pepper into the hot polenta. Immediately spread the mixture onto baking paper in a rectangle about 1.5 cm thick.

   

4. Let it set and cut

   Let the polenta steam off for 5 minutes, then refrigerate it for 20 minutes to set. Cut it into 8 sticks.

   

5. Pan-fry until crisp

   Heat a frying pan over medium-high heat and brush it with the remaining 8 g of olive oil. Pan-fry the sticks in two batches for about 3 minutes on each side, until they have a golden crust. Let them cool for at least 5 minutes before wrapping.