Rosemary Polenta

By Realtychick

Ingredients

• 1/2 stick unsalted butter
• 1/8 cup olive oil
• 1/2 tablespoon minced garlic (1-2 cloves)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1.5 cups chicken stock, preferably homemade
• 1 cups half-and-half
• 1 cups milk
• 1 cups cornmeal
• 1/4 cup good grated Parmesan or Romano
• Flour, olive oil, and butter, for frying

Details

Servings 6

Preparation

Step 1

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute 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 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into 6 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 saute 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.