There is something about finger food. It seems both sophisticated and mischievous.
I guess that's because there is something heedless and hedonistic about eating with your fingers. It's the standing part that makes it feel so sophisticated.
Still, on the flip side– finger food can make you feel downright childlike too (and I mean that in a good way). Boring old grown-ups sit politely while eating, napkins in laps. But us cocktail kids get to slink around the room– glass in one hand, tidbit in the other. It’s that wonderful moment when your past and present selves playfully intertwine in a way that seldom happens at the dinner table.
Of course the best thing about finger food is that it is associated with parties. I guess that's why finger food doesn’t feel like calories, does it? Finger food usually mingles on a communal platter, enticing its intended targets (you and I) to follow suit.
Despite all the frivolity finger foods encourage, they can be riveting and even a bit dangerous. They are the perfect excuse to take a nibble of some food you may have never thought was quite right for you, or sneak a taste of some forgotten treat you long since swore off. Perhaps a torchon de fois gras? Sure there are political issues attached, but one little thumbprint-sized morsel won’t hurt now will it?
Besides finger foods are easy to eat all in one bite. So nobody has to see what it is you are eating, or quite how many either. Don’t you try and tell me you don’t find that fact at least a little bit thrilling.
So to honor one of my favorite categories of food I am starting a new feature here today at Sippity Sup. It will join the ranks of Default Pasta, Market Matters and Sup! Loves Cookbooks. It will make occasional appearances, according to my whims (and how many cocktail parties I throw!).
I am calling this feature Finger Food. So keep an eye out, I'll pull one out for you every once in a while. Whenever I am feeling sophisticated, mischievous, heedless, hedonistic or just plain frivolous.
You see what I am saying? Finger food is difficult to categorize, but oh so easy to love.
Baked Broccoli Polenta Sticks with Marinara Dipping Sauce makes 48 CLICK here for a printable recipe
- 1 lb broccoli florets
- 2 c milk
- 2 c water
- 1 1⁄2 c white or yellow corn meal, or coarse grain polenta
- 1⁄2 c pecorino romano, grated
- 2 T olive oil, plus more as needed
- kosher salt as needed
- marinara sauce for dipping
Bring the milk and water to a boil in a large pot, stir in 2 teaspoons salt. Add the broccoli florets and cook until tender, about 4 minutes. With a mesh strainer remove the florets (it is okay if small pieces remain behind). Let them cool slightly then roughly chop them.
Return the milk and water mixture to a low boil and slowly stream in the polenta while stirring constantly. Once incorporated turn down the heat to achieve a very low bubble. Continue stirring until the polenta thickens up, this can take a few minutes or much longer depending on your polenta. Stir in the broccoli florets. Cook stirring often while also scraping the bottom and sides of the pot. Continue cooking and stirring and scraping until the broccoli breaks down and nearly into the polenta. You may need a bit more water to keep the consistency thick, but fluid. Stir in the cheese and olive oil. Season with additional salt if necessary.
Remove from heat and spread out 1/2-inch thick onto an oiled or silpat linedbaking sheet using an off-set spatula. Chill in the refrigerator for at least an hour, or overnight. Cut into wide-cut "fry" shapes, about 5" to 6" long and 1/2" square. Rub each stick with a bit of olive oil and sprinkle with some salt.
Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.
Serve with a marinara sauce for dipping.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup







Comments
Awesome!
These sticks reminds me of spiced up french fries. I'll try it with some variations (in the sauce!) Thanks for sharing.
At first glance...
I thought it said 'mary jane' dipping sauce, and I thought something herby was going array over here :) and man that party must have been a good one!
My mouth is tingling!
I can just taste these gorgeous little sticks dipped in marinara! And what fab photos!
What a neat finger food!
I love the way you have styled it, stacking it like lego blocks! lol Might even get the kids to take a taste of this neat finger food. Thanks!
I hope you washed your hands...
before you started playing with your food. Great idea with the polenta fries as party food, I'm always looking for clever additions to my appetizer repertoir, thanks for this one! - S
Quit playing with your food young man!
I like the lincoln log house picture, very fun.
These are a great appetizer, snack, finger food, amuse bouche, horsey dorves, or what ever you want to call them. I can't wait to see the other fun ideas you come up with for this series.
Quite a tease!
I think most of us on facebook thought zucchini. This is a surprising and tasty looking twist.
Definitely no calories in
Definitely no calories in anything eaten with the fingers while standing up! And the chit chat burns the calories, too, right? I love these polenta sticks and love that you slipped in broccoli. They look delicious and fun.
Back from vacation and I now have to work my way backwards to see all the wonderful things you've cooked - and written - while I've been gone.
Great New Category
Greg you are so right, finger food is so innocent and yet can be so very sinful! These look amazing. LOVE the Lincoln Log photo styling. Bravo friend for a recipe very well done :)
Very creative
Love it, and the presentation is fantastic :)
Delicious
Greg, these look delicious and they are gluten free and vegetarian. That's nice! Bookmarking.
Oh, and thanks for that comment. I didn't know I was in the Top 9 till I saw you and Patty's comments right next to each other (a dork I am-smile).
Edible Lincoln Logs!
Do they still make those? So much cooler and better to eat than Legos.
Delish!
Greg, I love how old school this recipe feels... classic, comfort food! Broccoli is a great twist. Plus it is gluten-free which always makes me happy!
-E
So what were you sipping with
So what were you sipping with these yummy polenta sticks :) Beautiful presentation - an event that I attended recently served a stuzzichini of asiago polenta this way. Including broccoli makes me love them even more because then they're healthy and I can eat more!
Finger foods are always
Finger foods are always inviting because it feel interactive and fun. I still haven't tried polenta. I'm totally lagging in that department.
Aha!
This makes even broccoli look so good :)))
The log cabin totally takes
The log cabin totally takes me back! My mom used to slice our cinnamon sugar toast into strips & make "log cabins" as a treat for breakfast.
These are so healthy and
These are so healthy and kid-friendly especially with your clever presentation in the first photo!
Finger Food Happiness
Finger food does remind us of parties and good times with friends.
The log cabin of polenta
The log cabin of polenta sticks!
Love the log cabin! Finger
Love the log cabin! Finger food rules. And I can vouch for the fact that so many kids will enjoy eating anything with their fingers. Somehow broccoli becomes yummy when you don't have to pick it up with a fork.
Pure GENIUS!
Seriously? I never, never would have guessed broccoli. Polenta was in the running, but the broccoli addition is pure genius. *mwa mwa* (that's me blowing internet kisses your way)
I love this!!! Concept,
I love this!!! Concept, question, the WHOLE package!! Of course, it might have something to do with the fact this is one of my all time favorite categories of food - some people love to make desserts - me - I love making appetizers!!!
Polenta fries - oh the possibilities!! Your blog is dangerous... after reading each post I come up with more ideas that will keep me in the kitchen permanently (but hey, as long as I am not barefoot and pregnant, it's all good!)
Thanks for such great inspiration!!!
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