Prep 20 mins
Cook 20 mins
From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving.
- 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
- 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.
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.