Barefoot Contessa's Rosemary Polenta

By á-28079

Ingredients

• 1 ⁄4 lb unsalted butter
• 1 ⁄4 cup olive oil
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh rosemary leaf
• 1 ⁄2 teaspoon kosher salt
• 1 ⁄2 teaspoon fresh ground black pepper
• 3 cups chicken stock
• 2 cups half-and-half
• 2 cups milk
• 2 cups cornmeal
• 1 ⁄2 cup grated parmesan cheese
• flour
• olive oil, for frying
• butter, for frying

Details

Servings 1
Preparation time 20mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

Heat the butter and olive oil in a large saucepan.

Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.

Add the chicken stock, half-and-half, and milk and bring to a boil.

Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.

Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.

Off the heat, stir in the Parmesan.

Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into 12 squares, as you would with brownies.

Lift each one out with a spatula and cut diagonally into triangles.

Dust each triangle lightly in flour.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside.

Add more butter and oil, as needed.

Serve immediately.

**Cook time does not include refrigeration time.