Rosemary Parmesan Polenta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers I chill then fry in butter. For fried polenta, you can make this recipe up to two days in advance. Just keep in the fridge until ready to fry & serve. 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 |
Directions:
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.
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