Rosemary Polenta (Ina Garten) |
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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 12 |
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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:
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, 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.
2. 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.
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