Crispy Olive Polenta Sticks with Marinara

Crispy Olive Polenta Sticks with Marinara

This recipe is gluten free.


  • 3 cups chicken stock
  • 6 Tbsp butter
  • 1 Bay leaf
  • 1 cup polenta, plus extra for dusting (I used a medium grind for texture but feel free to use what you like)
  • kosher salt
  • ½ cup chopped Kalamata olives
  • 1/3 cup rosemary leaves
  • olive oil for drizzling
  • Marinara of your choice, for dipping


  1. Preheat oven to 375 degrees. Place the stock, butter and bay leaf in a medium saucepan over high heat and bring to a boil; reduce heat to medium and slowly add polenta, stirring as you pour
  2. Cook, stirring constantly for about 2 minutes or until polenta is incorporated into stock and is without lumps
  3. Reduce heat to low and place a lid ajar on pan; you want the pan covered to keep the polenta from splattering but you also want the steam to escape. Cook for 15-20 minutes stirring occasionally to keep polenta from sticking to the bottom of the pan
  4. Remove from heat and stir in the chopped olives
  5. Spoon mixture into well greased 9×5 loaf pan** and allow to cool completely
  6. Once cooled, turn polenta out onto a cutting board dusted lightly with extra polenta and cut into sticks
  7. Place polenta stick and rosemary onto a lightly greased (extra-virgin olive oil) baking tray, drizzle with just a teensy bit of olive oil and bake for 20-25 minutes or until crispy, turning halfway through the baking process
  8. Sprinkle with salt and serve with marinara