Ingredients

• 6 1/2 cups cold water
• 1 1/2 teaspoons salt
• 2 cups yellow cornmeal (not stone-ground)
• 2 teaspoons olive oil plus additional for brushing
• 1/2 oz finely grated Parmigiano-Reggiano (1/3 cup)

Instructions

1. Brush a 13- by 9-inch baking pan with water.
2. Combine 6 1/2 cups cold water with salt and cornmeal in a 5-quart heavy pot and bring to a boil over moderate heat, whisking. Reduce heat to moderately low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pot, 20 to 25 minutes. Pour polenta into baking pan, spreading evenly with a dampened heatproof rubber spatula. Cool in pan on a rack until polenta is lukewarm and set, about 20 minutes.
3. Brush a baking sheet with olive oil and invert baking pan with polenta onto sheet to unmold.
4. Preheat broiler.
5. Brush polenta with 2 teaspoons oil and sprinkle with cheese. Broil about 4 inches from heat until pale golden, 5 to 7 minutes. Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.