Rosemary Polenta

Ina Garten. Makes a lot but freezes well. Great with short ribs.
Rosemary Polenta
Rosemary Polenta

PREP TIME

6

minutes

TOTAL TIME

16

minutes

SERVINGS

--

servings

PREP TIME

6

minutes

TOTAL TIME

16

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    pound (1 stick) unsalted butter

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: