Recipe 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.
Top Review by What's 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.
- 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
- olive oil, for frying
- butter, for frying
Directions See How It's Made
- Heat the butter and olive oil in a large saucepan.
- Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté 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 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
- 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 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.
- Add more butter and oil, as needed.
- Serve immediately.
- **Cook time does not include refrigeration time.