Rosemary Polenta

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

Rosemary Polenta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    pound (1 stick) unsalted butter

  • ¼

    cup olive oil

  • 1

    tablespoon minced garlic (3 cloves)

  • 1

    teaspoon crushed red pepper flakes

  • 1

    teaspoon minced fresh rosemary leaves

  • ½

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • 3

    cups chicken stock, preferably homemade

  • 2

    cups half-and-half

  • 2

    cups milk

  • 2

    cups cornmeal

  • ½

    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.


Nutrition

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