1 recipe dense polenta (made with 3 1/2 cups water to 1 cup cornmeal), chilled in a cake pan and cut into triangles
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, sliced thinly
1 sprig rosemary
Directions:
1. Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.
