Barefoot Contessa's Rosemary Polenta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

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

Recipe

• 1 heat the butter and olive oil in a large saucepan.
• 2 add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
• 3 add the chicken stock, half-and-half, and milk and bring to a boil.
• 4 remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
• 5 cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• 6 off the heat, stir in the parmesan.
• 7 pour into a 9 x 13 x 2-inch pan, smooth the top, and refrigerate until firm and cold.
• 8 cut the chilled polenta into 12 squares, as you would with brownies.
• 9 lift each one out with a spatula and cut diagonally into triangles.
• 10 dust each triangle lightly in flour.
• 11 heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté 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.
• 12 add more butter and oil, as needed.
• 13 serve immediately.
• 14 **cook time does not include refrigeration time.