Fried polenta with cheese

Ingredients:

• 1 and 1/3 cups whole milk
• 2 cups polenta
• Extra-virgin olive oil, for greasing
• 0.5 cups grated Gruyere
• 3 tablespoons unsalted butter

Preparation:

1. Bring 7 cups of water to a boil in a large saucepan. Combine 4 cups of hot water and milk in a heatproof bowl (the bowl should fit over the saucepan). Gradually add the polenta and 2 tablespoons of salt. Cover the bowl tightly with foil and set it over the simmering water; make sure the bottom of the bowl doesn't touch the water. Cook until the polenta is very thick, 20 minutes. Meanwhile, grease a 9-inch (22 cm) square baking dish with olive oil.
2. Add the cheese and butter to the polenta. Place it in the prepared pan and refrigerate until completely set, at least 2 hours or overnight.
3. Preheat oven to 220°C. Cut the chilled polenta into eighteen 4 x 11 cm (4.5 x 8 in) sticks and place on a parchment-lined baking sheet. Brush the sticks with olive oil and sprinkle with salt. Bake until golden brown, 30-35 minutes, turning halfway through.