Barefoot Contessa's Rosemary Polenta

Submitted by Juenessa

"From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 12-18

ingredients

• 1⁄4 lb unsalted butter
• 1⁄4 cup olive oil
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh rosemary leaf
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 3 cups chicken stock
• 2 cups half-and-half
• 2 cups milk
• 2 cups cornmeal
• 1⁄2 cup grated parmesan cheese
• flour
• olive oil, for frying
• butter, for frying

directions

1. Heat the butter and olive oil in a large saucepan.
2. Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
3. Add the chicken stock, half-and-half, and milk and bring to a boil.
4. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
5. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
6. Off the heat, stir in the Parmesan.
7. Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
8. Cut the chilled polenta into 12 squares, as you would with brownies.
9. Lift each one out with a spatula and cut diagonally into triangles.
10. Dust each triangle lightly in flour.
11. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté 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.
12. Add more butter and oil, as needed.
13. Serve immediately.
14. **Cook time does not include refrigeration time.

Reviews

[Whats Cooking]

Outstanding! A great combination of flavors, beautiful looking and totally impressive. I used instant polenta to make my work a little easier and it was perfect. Reviewed for ZaarTag.