Rosemary Polenta

Total Time: 16 mins Preparation Time: 6 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1/4 lb unsalted butter
• 1/4 cup olive oil
• 3 minced garlic cloves (1 tbls.)
• 1/2-1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh rosemary leaf (or 1/4 tsp. dried)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 cups chicken stock, preferably homemade (or veg. stock)
• 2 cups half-and-half
• 2 cups milk
• 2 cups cornmeal
• 1/2 cup good grated parmesan cheese
• flour
• olive oil
• butter, for frying

Recipe

• 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(or veg.), 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.
• 2 off the heat, stir in the parmesan.
• 3 pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
• 4 cut the chilled polenta into 12 squares, like you would with brownies. lift each one out with a spatula and cut diagonally into triangles.
• 5 dust each triangle lightly in flour.
• 6 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.