Crispy polenta sticks

Heat the water in a saucepan together with a pinch of salt and just before it comes to the boil, pour in 300 g of corn flour, stirring slowly. Cook for about 8 minutes, stirring continuously.

When the polenta is cooked, spread out on a baking tray lined with baking paper to a thickness of about 1.5 cm. Let it cool to room temperature.

Meanwhile, divide the remaining cornflour into three bowls. To the first one add the Cannamela Oro Line Curry, to the second one add the Cannamela Oro Line Rosemary Leaves and to the last one the Cannamela Oro Line Cajun, then mix.

Cut the polenta into 1.5 cm wide strips and divide into three groups, then dip in the flour.

Heat the oil in a large, high-sided pan and fry the polenta a little at a time for about 5 minutes, until the surface is golden and crispy.

Drain the polenta sticks with a skimmer and place on a tray lined with paper towels. Serve while still hot.