Herbed Polenta "Fries"
- Olive oil for brushing
- 3 1/4 cups cold water
- 1 cup polenta (not quick-cooking)
- 1 teaspoon chopped sage
- 1 teaspoon chopped rosemary
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter, cut into bits
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