| 1. |
Bring water, salt and garlic to a boil in a medium saucepan; reduce heat to medium-low. Gradually sprinkle in cornmeal, whisking in constantly; whisk until mixture is blended and smooth. |
| 2. |
Cover saucepan, reduce heat to low and simmer, stirring occasionally until polenta is thick but still pourable, about 6 to 8 minutes (add more water by the teaspoonful if polenta becomes too thick). Remove from heat and stir in butter substitute (like Molly McButter). |
| 3. |
Rinse an 8" square baking pan with cold water; do not dry pan. Pour polenta into pan; spread into a smooth layer with a rubber spatula. Refrigerate 30 minutes, or until firm. |
| 4. |
Make 8 horizontal cuts in polenta in one direction and then 3 vertical cuts to yield 24 sticks. |
| 5. |
Coat a large nonstick skillet with cooking spray. Add 1 1/2 teaspoons of oil to skillet and heat over medium-high heat. Add half of polenta sticks in a single layer. |
| 6. |
Cook over medium-high heat, without turning, until bottoms are slightly crispy, about 2 minutes. Remove to plate and repeat with remaining oil and polenta. |
| 7. |
Note: you can skip all the steps for making polenta and just buy a tube of polenta, cut it up, then fry it up. |
