Recipe

Barefoot Contessa's Rosemary Polenta Recipe

Print Recipe

Ingredients

Directions

Step #1 Heat the butter & olive oil In a large-ish saucepan.
Step #2 Add the garlic, red pepper flakes, rosemary, salt, & pepper & sauté for 1 min.
Step #3 Add the chicken stock, half-and-half, & milk & bring to a boil.
Step #4 Remove from the heat & slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
Step #5 Cook over low heat/flame, stirring constantly, for a few mins, until thickened & bubbly.
Step #6 Off the heat, stir in the the Parmesan.
Step #7 Pour into a 9 X 13 X 2-inch pan, smooth the top, & put in the fridge until firm & cold.
Step #8 Cut the chilled polenta into 12 squares, as you would with brownies.
Step #9 Lift each one out with a spatula & cut diagonally into triangles.
Step #10 Dust each triangle lightly in flour.
Step #11 Heat 1 tbsp olive oil & 1 tbsp butter In a large-ish sauté pan & cook the triangles in batches over med-heat/flame for 3 to 5 mins, turning once, until browned on the outside & heated inside.
Step #12 Add more butter & oil, as needed.
Step #13 Serve as soon as possible.
Step #14 **Cook time does not include refrigeration time.
Enjoy the Barefoot Contessa's Rosemary Polenta recipe

Viewing Barefoot Contessa's Rosemary Polenta Receipe