Prep time: 20 minutes
Chill time: at least 1 hour
Cook time: 15 to 20 minutes


  • 3/4 cup flour
  • 2 tablespoons quick-cooking polenta
  • 1/2 cup coarsely shredded smoked mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced roasted garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon ice water

Preheat oven to 375°F and line a large baking sheet with parchment paper. Combine all ingredients except water in the bowl of a food processor; pulse on and off until mixture forms large crumbs. Add water and pulse again until mixture forms a ball; cover and chill for at least 1 hour. Divide mixture into 16 equal pieces. Press each into a 6-inch long log on a lightly floured board then roll into sticks. Place on prepared baking sheets and bake for 15 to 20 minutes or until very lightly browned. Let cool completely then store in an airtight container. Makes 16 breadsticks. Serve with your favorite marinara sauce.

Make-ahead tip: May be made several days ahead and stored in a tightly covered container.

Pairs well With: Moscato