Makes 4 servings. Difficulty
2 cups milk 1-1/2 teaspoons fresh rosemary, finely chopped 3/4 teaspoon salt 3/4 cup polenta 2 Tablespoons extra-virgin olive oil 2/3 cup parmigiano-reggiano cheese, grated 1 cup canola oil Kosher salt
Lightly butter an 8" square baking pan.
In a medium heavy saucepan, bring milk, rosemary and 3/4 teaspoons of salt to a boil over high heat. Add polenta in a steady stream. Cook, stirring constantly, until polenta is thick and it pulls away from sides of pan as it is stirred. Remove from heat. Add olive oil and cheese; stir to blend thoroughly.
Pour polenta into buttered baking dish and even it out with a spatula so that it is the same thickness throughout baking dish. Refrigerate until firm, about 1 hour.
Remove polenta from refrigerator and loosen edges with a knife. Invert onto a cutting board. Cut into thin rectangles, measuring about 3-1/2"x1".
In a large heavy saucepan heat canola oil until hot. Fry polenta in batches (about 4-6 at a time), until crisp and deep golden on all sides, about 2 minutes. Remove and transfer to paper towels to drain. Sprinkle with kosher salt and repeat process with remaining polenta sticks. Serve warm.