- 1/4 pound unsalted butter - (1 stick)
- 1/4 cup olive oil
- 1 tablespoon minced garlic - (3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 3 cups chicken stock preferably homemade
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup good grated Parmesan
- Flour, olive oil, and butter for frying
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 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 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.
This recipe yields 12 servings.