Name: Jenga Polenta Sticks Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 55
Cuisine: Italian
Ingredients: For the Polenta Sticks:; Nonstick cooking spray; 2½ cups polenta; 9 cups water; 3 tbsp unsalted butter; 1 cup parmesan cheese; 2 tsp kosher salt; 1 tsp pepper; 4 cups Vegetable Oil; For the Lemon Herb Yogurt Sauce:; 1 cup plain full-fat yogurt; ½ tbsp fresh dill; 1 tsp kosher salt; 1 tsp garlic powder; 1½ tsp McCormick® Zesty seasoning; 1 tbsp lemon juice; For the Spicy Tomato Sauce:; 1 tsp olive oil; ½ cup red onion; 1 tsp kosher salt; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1 tsp garlic powder; ½ tsp dried basil; ¼ tsp red pepper flakes; 1 cup crushed tomatoes; 1 tsp lemon juice

This delightful dish of polenta sticks turns a classic Italian staple into a fun, crispy treat. Paired with a tangy lemon herb yogurt sauce and a zesty spicy tomato sauce, these golden sticks are perfect for any occasion.

Photos of Jenga Polenta Sticks Recipe

When preparing this recipe, make sure you have polenta, parmesan cheese, and McCormick® zesty seasoning on hand. These items might not be common in every kitchen, so plan a trip to the supermarket to stock up. The red wine vinegar and fresh dill are also key ingredients that might require special attention during your shopping trip.

Ingredients For Jenga Polenta Sticks Recipe

Nonstick cooking spray: Used to grease the baking sheet and prevent sticking.

Polenta: A type of cornmeal that forms the base of the sticks.

Water: Needed to cook the polenta.

Unsalted butter: Adds richness and flavor to the polenta.

Parmesan cheese: Provides a sharp, salty taste to the polenta.

Kosher salt: Enhances the overall flavor.

Pepper: Adds a touch of heat and complexity.

Vegetable oil: Used for frying the polenta sticks.

Plain full-fat yogurt: Forms the base of the lemon herb yogurt sauce.

Fresh dill: Adds a fresh, herbaceous note to the yogurt sauce.

Garlic powder: Provides a subtle garlic flavor.

McCormick® zesty seasoning: Adds a tangy, spicy kick to the yogurt sauce.

Lemon juice: Adds acidity and brightness to both sauces.

Olive oil: Used to cook the onions for the spicy tomato sauce.

Red onion: Adds a sweet, pungent flavor to the tomato sauce.

Red wine vinegar: Adds acidity and depth to the tomato sauce.

Dried oregano: Provides an earthy, aromatic flavor.

Dried basil: Adds a sweet, herbaceous note.

Red pepper flakes: Adds heat and spice to the tomato sauce.

Crushed tomatoes: Forms the base of the spicy tomato sauce.

One reader, Bevan Riddick says:

The jenga polenta sticks recipe is a fun and delicious twist on traditional polenta. The crispy exterior and creamy interior are perfectly complemented by the tangy lemon herb yogurt sauce and spicy tomato sauce. It's a hit at parties and a joy to make!

Bevan Riddick

Techniques Required for Making Jenga Polenta Sticks

How to microwave polenta: Explanation on how to whisk polenta and water together, microwave on high power, and stir at intervals until thick and creamy. How to prepare baking sheet: Explanation on how to grease a baking sheet with nonstick spray. How to set polenta: Explanation on how to transfer polenta to a baking sheet, spread it evenly, and let it set in the refrigerator. How to make lemon herb yogurt sauce: Explanation on how to whisk together yogurt, dill, salt, garlic powder, zesty seasoning, and lemon juice, then chill. How to make spicy tomato sauce: Explanation on how to cook onions, add seasonings, and simmer crushed tomatoes to create a sauce. How to fry polenta sticks: Explanation on how to heat oil to the correct temperature, fry polenta sticks until golden brown, and drain them on paper towels. How to serve polenta sticks: Explanation on how to arrange polenta sticks into a tower and serve with sauces.

How To Make Jenga Polenta Sticks

These polenta sticks are a fun and crispy twist to the Italian cornmeal dish. They’re fried to golden slabs, then served with lemon yogurt or tomato sauce.

Preparation: 30 minutes

Cooking: 25 minutes

Chill Time: 2 hours

Total: 2 hours 55 minutes

Serves:

Ingredients

For the Polenta Sticks:

nonstick cooking spray,for greasing
2½cupspolenta
9cupswater
3tbspunsalted butter
1cupParmesan cheese,shredded
2tspkosher salt
1tsppepper
4cupsvegetable oil

For the Lemon Herb Yogurt Sauce:

1cupplain full-fat yogurt
½tbspfresh dill,chopped
1tspkosher salt
1tspgarlic powder
1½tspMcCormick® Zesty seasoning
1tbsplemon juice

For the Spicy Tomato Sauce:

1tspolive oil
½cupred onion,diced
1tspkosher salt,plus more to taste
1tbspred wine vinegar
1tspdried oregano
1tspgarlic powder
½tspdried basil
¼tspred pepper flakes
1cupcrushed tomatoes,canned
1tsplemon juice

Instructions

Polenta:

Grease a baking sheet with nonstick spray.
In a large glass bowl, whisk together the polenta and water. Microwave on high power for 20 minutes, whisking halfway. The polenta should be thick and creamy. If not, microwave for another 2 to 3 minutes, stirring every 30 seconds.
Add the butter, Parmesan, salt, and pepper and whisk until well combined.
Transfer the polenta to the prepared baking sheet and spread it in an even layer. Wrap in plastic wrap and let set in the refrigerator for at least 2 hours or up to 3 days.

Lemon Herb Yogurt Sauce:

In a medium bowl, whisk together the yogurt, dill, salt, garlic powder, Zesty seasoning, and lemon juice.
Cover and chill in the refrigerator for at least 30 minutes before serving.

Spicy Tomato Sauce:

In a medium saucepan over medium-high heat, heat the olive oil until shimmering. Add the onion and salt.
Reduce the heat to medium-low and cook the onions for about 10 minutes, stirring occasionally until fragrant.
Increase the heat to medium-high and add the red wine vinegar, oregano, garlic powder, basil, and red pepper flakes and stir to coat.
Add the crushed tomatoes and simmer for about 10 minutes, stirring occasionally to allow the flavors to meld.
Remove the pot from the heat and add the lemon juice and another generous pinch of salt and stir to combine. Cover to keep the sauce warm or let cool to room temperature.

To Fry:

Once set, carefully invert the polenta onto a cutting board. Cut off ¼ inch from each side, creating sharp edges.
Cut crosswise into 5 pieces each measuring 3 inches wide, then cut each piece lengthwise into 1-inch (2 ½ cm) strips. Makes 55 pieces total.
Heat the vegetable oil in a large, wide pot over medium-high heat until it reaches 375 degrees F. Line a baking sheet with paper towels.
Working in batches to avoid crowding the pan, fry the polenta sticks for 2 to 4 minutes, until golden brown and crispy.
Remove from the oil and transfer to the prepared baking sheet to drain and cool for at least 5 minutes.
To serve, form a tower by arranging 3 polenta sticks horizontally, then stacking 3 perpendicular sticks on top.
Repeat with the remaining sticks. Serve with the yogurt and tomato sauces alongside.
Enjoy!

Nutrition

Calories: 201.17kcal
Fat: 18.82g
Saturated Fat: 2.08g
Trans Fat: 0.15g
Monounsaturated Fat: 12.75g
Polyunsaturated Fat: 3.14g
Carbohydrates: 6.83g
Fiber: 0.43g
Sugar: 0.62g
Protein: 1.76g
Cholesterol: 4.08mg
Sodium: 181.41mg
Calcium: 42.09mg
Potassium: 38.07mg
Iron: 0.21mg
Vitamin A: 13.52µg
Vitamin C: 0.69mg

Helpful Technique Tip for Jenga Polenta Sticks Recipe

When frying the polenta sticks, ensure the oil is at a consistent temperature of 375 degrees F. Use a candy thermometer to monitor the heat, as fluctuating temperatures can result in unevenly cooked or greasy sticks.

Time-Saving Tips for Preparing Jenga Polenta Sticks

Prepare the polenta ahead: Make the polenta up to three days in advance and store it in the refrigerator.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Microwave efficiency: Microwave the polenta mixture instead of cooking it on the stovetop to speed up the process.

Pre-make sauces: Prepare the lemon herb yogurt sauce and spicy tomato sauce a day ahead and store them in the fridge.

Batch frying: Fry the polenta sticks in batches to ensure even cooking and save time.

Substitute Ingredients For Jenga Polenta Sticks Recipe

nonstick cooking spray - Substitute with olive oil: Olive oil can be brushed onto the baking sheet to prevent sticking and adds a subtle flavor.
polenta - Substitute with cornmeal: Cornmeal can be used to make a similar texture and flavor for the sticks.
water - Substitute with chicken broth: Chicken broth adds more depth of flavor to the polenta.
unsalted butter - Substitute with olive oil: Olive oil provides a similar fat content and can add a different flavor profile.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly sharper taste.
kosher salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.
pepper - Substitute with white pepper: White pepper offers a similar heat without the black specks.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.
plain full-fat yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar texture and taste.
fresh dill - Substitute with dried dill: Dried dill can be used in smaller quantities to provide a similar flavor.
garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used to provide a more intense garlic flavor.
mccormick® zesty seasoning - Substitute with Italian seasoning: Italian seasoning can provide a similar blend of herbs and spices.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for sautéing.
red onion - Substitute with yellow onion: Yellow onion provides a similar sweetness and flavor when cooked.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and tanginess.
dried oregano - Substitute with fresh oregano: Fresh oregano can be used in larger quantities to provide a similar flavor.
dried basil - Substitute with fresh basil: Fresh basil can be used in larger quantities to provide a more vibrant flavor.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level in smaller quantities.
crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used to provide a similar texture and flavor.
lemon juice - Substitute with white wine vinegar: White wine vinegar offers a similar acidity and can enhance the sauce's flavor.

Presentation Ideas for Jenga Polenta Sticks

Serve smaller portion sizes: Cut the polenta sticks into uniform, bite-sized pieces to ensure each piece is perfectly crispy and easy to eat.
Use decoration: Garnish the plate with fresh dill and a sprinkle of parmesan cheese to add a touch of elegance and hint at the flavors within.
Create height: Stack the polenta sticks in a Jenga-like tower, alternating directions to create visual interest and a playful presentation.
Sauce presentation: Serve the lemon herb yogurt sauce and spicy tomato sauce in small, elegant ramekins or drizzle artistically around the plate for a refined look.
Color contrast: Use a dark-colored plate to make the golden polenta sticks and vibrant sauces pop, enhancing the visual appeal.
Texture variety: Add a few microgreens or a small salad with a light lemon juice vinaigrette to provide a fresh, crisp contrast to the creamy and crispy polenta sticks.
Attention to detail: Ensure each polenta stick is uniformly golden brown and crispy, with no burnt edges, to maintain a high standard of presentation.
Temperature control: Serve the polenta sticks hot and the sauces chilled to create a delightful contrast in temperatures, enhancing the overall dining experience.

Essential Tools for Making Jenga Polenta Sticks Recipe

Nonstick cooking spray: Used to grease the baking sheet to prevent the polenta from sticking.
Baking sheet: A flat sheet used to spread the polenta in an even layer for setting.
Plastic wrap: Used to cover the polenta on the baking sheet while it sets in the refrigerator.
Large glass bowl: Used to mix the polenta and water before microwaving.
Whisk: Used to combine the polenta and water, and later to mix in the butter, parmesan, salt, and pepper.
Microwave: Used to cook the polenta mixture until thick and creamy.
Medium bowl: Used to mix the ingredients for the lemon herb yogurt sauce.
Medium saucepan: Used to cook the spicy tomato sauce.
Cutting board: Used to cut the set polenta into sticks.
Knife: Used to cut the polenta into sticks with sharp edges.
Large, wide pot: Used to heat the vegetable oil for frying the polenta sticks.
Thermometer: Used to measure the temperature of the oil to ensure it reaches 375 degrees F.
Paper towels: Used to line the baking sheet for draining the fried polenta sticks.
Tongs: Used to handle the polenta sticks while frying and transferring them to the paper towels.
Serving platter: Used to arrange and serve the polenta sticks with the sauces.

Storage and Freezing Instructions for Jenga Polenta Sticks

To store the polenta sticks, let them cool completely to room temperature before placing them in an airtight container. They will keep in the refrigerator for up to 5 days.
For longer storage, you can freeze the polenta sticks. Arrange them in a single layer on a baking sheet and place them in the freezer until solid, about 2 hours. Once frozen, transfer the sticks to a freezer-safe bag or container. They will keep in the freezer for up to 3 months.
To reheat the frozen polenta sticks, preheat your oven to 375°F (190°C). Place the frozen sticks on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
The lemon herb yogurt sauce can be stored in an airtight container in the refrigerator for up to 5 days.
The spicy tomato sauce can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To reheat, simply warm the sauce in a saucepan over medium heat, stirring occasionally, until heated through.

How To Reheat Leftover Jenga Polenta Sticks

The best way to reheat leftover jenga polenta sticks is in the oven. Preheat your oven to 375°F (190°C) and place the polenta sticks on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping them halfway through, until they are heated through and crispy on the outside.
Another option is to reheat the polenta sticks in an air fryer. Set the air fryer to 375°F (190°C) and place the sticks in the basket, making sure they are not overcrowded. Cook for 5-7 minutes, shaking the basket halfway through, until the sticks are crispy and heated through.
If you're short on time, you can also reheat the polenta sticks in the microwave. Place them on a microwave-safe plate and heat for 30-60 seconds, depending on the number of sticks and the power of your microwave. Keep in mind that microwaving may result in a softer texture compared to the oven or air fryer methods.
For an extra burst of flavor, brush the reheated polenta sticks with a mixture of olive oil, garlic powder, and dried herbs before serving.
Serve the reheated jenga polenta sticks with the leftover lemon herb yogurt sauce and spicy tomato sauce for dipping. If the sauces have thickened in the refrigerator, stir in a little water or lemon juice to thin them out before serving.

Interesting Trivia About Jenga Polenta Sticks

A fun fact about this recipe is that polenta is a traditional Italian dish made from boiled cornmeal. It was originally considered a peasant food but has gained popularity in gourmet cuisine for its versatility and comforting texture.

Is Making Jenga Polenta Sticks at Home Cost-Effective?

This recipe is moderately cost-effective for a household. The primary ingredients like polenta, parmesan cheese, and yogurt are affordable, but the use of vegetable oil for frying and specialty seasonings can add up. The sauces, while flavorful, require a variety of spices and fresh herbs, which might not be staples in every kitchen. Overall Verdict: 7/10. Approximate cost in USD for a household of 4 people: $20-$25.

Is This Recipe Healthy or Unhealthy?

The jenga polenta sticks recipe, while creative and tasty, has some aspects that make it less than healthy. The main concerns are:

Deep frying the polenta sticks in vegetable oil adds a significant amount of unhealthy fats and calories
The recipe uses full-fat yogurt and a considerable amount of Parmesan cheese, which can contribute to high saturated fat content
The sodium content may be high due to the use of kosher salt in multiple components of the dish

However, the recipe does include some healthier elements, such as the use of fresh herbs, lemon juice, and tomatoes in the sauces.

To make this recipe healthier, consider the following modifications:

Instead of deep frying, try baking the polenta sticks in the oven until crispy. Brush them with a small amount of olive oil and season with herbs and spices for added flavor
Opt for low-fat or non-fat yogurt in the lemon herb sauce to reduce the saturated fat content
Reduce the amount of Parmesan cheese used in the polenta or replace some of it with a lower-fat, flavorful cheese like Pecorino Romano
Be mindful of the salt content and adjust the amounts used in the polenta, sauces, and seasoning to keep sodium levels in check
Incorporate more vegetables into the dish, such as serving the polenta sticks with a side salad or roasted vegetables to increase the nutrient density of the meal

Editor's Opinion on the Jenga Polenta Sticks Recipe

This recipe for jenga polenta sticks is a delightful fusion of texture and flavor. The creamy, cheesy polenta contrasts beautifully with the crispy exterior achieved through frying. The lemon herb yogurt sauce adds a refreshing tang, while the spicy tomato sauce provides a robust kick. The playful presentation, reminiscent of a jenga tower, makes it an engaging appetizer or side dish. However, the process is somewhat time-consuming, requiring patience for the polenta to set and careful frying. Overall, it's a sophisticated and fun dish that will impress guests with both its taste and presentation.

Enhance Your Jenga Polenta Sticks Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Imagine the delightful crunch of roasted Brussels sprouts drizzled with a tangy balsamic glaze. The caramelized edges and slight bitterness of the sprouts perfectly complement the creamy and crispy polenta sticks.

Prosciutto-Wrapped Asparagus: Picture tender asparagus spears wrapped in savory prosciutto, roasted to perfection. The salty, crispy prosciutto adds a delightful contrast to the smooth and cheesy polenta sticks.

Caprese Salad Skewers: Envision vibrant cherry tomatoes, fresh basil leaves, and creamy mozzarella balls threaded onto skewers. Drizzled with a touch of olive oil and balsamic reduction, these skewers bring a burst of freshness that pairs wonderfully with the rich polenta sticks.

Garlic Parmesan Zucchini Fries: Think of zucchini sticks coated in a garlic parmesan crust, baked to golden perfection. These crispy fries offer a lighter, yet equally satisfying, companion to the indulgent polenta sticks.

Mango Avocado Salsa: Visualize a vibrant salsa made with juicy mango chunks, creamy avocado, and a hint of lime juice. This refreshing and slightly sweet salsa adds a tropical twist to the savory polenta sticks.

Similar Recipes to Try If You Like Jenga Polenta Sticks

Crispy Parmesan Polenta Fries: Transform your polenta into crispy fries with a golden exterior and a soft, cheesy interior. Serve with a side of marinara sauce or garlic aioli for a delightful appetizer.

Herb-Infused Polenta Cakes: Create elegant polenta cakes infused with fresh herbs and parmesan cheese. Pan-fry them until golden brown and serve with a dollop of sour cream and a sprinkle of chives.

Polenta-Stuffed Bell Peppers: Hollow out vibrant bell peppers and stuff them with creamy polenta, ground meat, and a blend of cheeses. Bake until the peppers are tender and the filling is bubbly.

Polenta Bruschetta: Top crispy polenta rounds with a fresh tomato basil mixture and a drizzle of balsamic glaze. These bite-sized appetizers are perfect for any gathering.

Polenta Pizza Bites: Use polenta as a base for mini pizza bites. Top with your favorite pizza toppings like pepperoni, mozzarella, and fresh basil. Bake until the cheese is melted and bubbly.

Perfect Main Courses and Desserts to Pair with Jenga Polenta Sticks

Main Courses:

Grilled Lemon Herb Chicken: Elevate your dinner with Grilled Lemon Herb Chicken. Marinate chicken breasts in a zesty blend of lemon juice, fresh herbs, and garlic. Grill to perfection, ensuring a juicy and flavorful result. Serve alongside a vibrant quinoa salad mixed with cherry tomatoes, cucumbers, and a light vinaigrette. This dish is perfect for a summer evening, offering a balance of protein and fresh vegetables.

Stuffed Bell Peppers: Delight your taste buds with Stuffed Bell Peppers. Hollow out colorful bell peppers and fill them with a savory mixture of ground beef, rice, black beans, and corn. Top with shredded cheese and bake until the peppers are tender and the cheese is melted and bubbly. Pair with a side of guacamole and tortilla chips for a complete meal that’s both hearty and satisfying.

Desserts:

Chocolate Lava Cake: Imagine a decadent dessert that oozes rich, molten chocolate with every bite. This indulgent treat features a warm, gooey center encased in a tender, cake-like exterior. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of luxury. Garnish with a sprinkle of powdered sugar and a few fresh berries to add a burst of color and flavor.

Lemon Meringue Pie: Delight your taste buds with a zesty, tangy dessert that combines a buttery, flaky crust with a luscious lemon filling. Topped with a cloud of toasted meringue, this classic treat is both refreshing and satisfying. The contrast of textures—the crisp crust, the smooth lemon curd, and the light, airy meringue—creates a harmonious balance that will leave your guests craving more.

Why trust this Jenga Polenta Sticks Recipe:

This recipe is a must-try because it combines the creamy texture of polenta with the crispy delight of frying, creating a unique and delicious snack. The lemon herb yogurt sauce and spicy tomato sauce add layers of flavor that elevate the dish. With detailed instructions and easy-to-find ingredients like parmesan cheese and crushed tomatoes, this recipe is both accessible and impressive. Trust in the process and enjoy a restaurant-quality dish at home.

Share your thoughts on the Jenga Polenta Sticks recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!

FAQ:

How do I know when the polenta is thick and creamy enough?

You'll know the polenta is ready when it has a smooth, thick consistency and holds its shape when you stir it. If it's still too runny after the initial microwave time, just give it a couple more minutes, stirring every 30 seconds.

Can I use instant polenta instead of regular polenta?

Yes, you can use instant polenta to save time. Just follow the package instructions for cooking, then proceed with adding the butter, parmesan, salt, and pepper.

What can I use if I don't have a microwave?

If you don't have a microwave, you can cook the polenta on the stovetop. Bring the water to a boil in a large pot, then slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until thick and creamy, about 30-40 minutes.

How do I prevent the polenta sticks from falling apart while frying?

Make sure the polenta is well set and chilled before cutting and frying. Also, handle them gently and avoid overcrowding the pan to ensure they fry evenly and hold their shape.

Can I make the sauces ahead of time?

Absolutely! Both the lemon herb yogurt sauce and the spicy tomato sauce can be made a day or two in advance. Just store them in the refrigerator and give them a good stir before serving.