Rosemary Parmesan Polenta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter, unsalted (1 stick)
• 1/4 cup olive oil
• 1 tablespoon garlic, minced (3 cloves)
• 1/2 teaspoon red pepper flakes, crushed
• 1 tablespoon fresh rosemary leaf, minced
• 1 teaspoon garlic salt
• 1/4 teaspoon fresh black pepper
• 3 cups chicken stock
• 2 cups half-and-half
• 2 cups milk
• 2 cups cornmeal
• 1 cup parmesan cheese, good quality grated
• cornstarch
• 1 tablespoon olive oil
• 1 tablespoon butter

Recipe

• 1 heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
• 2 add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. saute for 1 minute.
• 3 add the chicken stock, half-and-half and milk. bring to boil.
• 4 reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
• 5 continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• 6 remove from heat and stir in the parmesan.
• 7 serve.
• 8 for leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. smooth the top and refrigerate overnight.
• 9 cut the chilled polenta into 6 rectangles.
• 10 lift each out with a spatula. dust each lightly with cornstarch.
• 11 heat 1 tbsp olive oil and 1 tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
• 12 add more butter and oil, as needed.
• 13 serve immediately.