Name: Rosemary Polenta
Prep time: P0Y0M0DT0H6M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 12 to 18 servings
Cuisine: italian
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.

Cook’s Note

To ensure the best results, this recipe has been altered and differs from what appears in the episode.

This recipe has been updated and may differ from what was originally published or broadcast.

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Rosemary Polenta

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