Prep 15 mins
Cook 30 mins
This recipe came from our local grocery store (Festival Foods). I made it for the family and it was a hit. I always make enough for two dinners worth. On the first night, I serve it soft. The leftovers I chill then fry in butter. For fried polenta, you can make this recipe up to two days in advance. Just keep in the fridge until ready to fry & serve.
- 1⁄2 cup butter, unsalted (1 stick)
- 1⁄4 cup olive oil
- 1 tablespoon garlic, minced (3 cloves)
- 1⁄2 teaspoon red pepper flakes, crushed
- 1 tablespoon fresh rosemary leaf, minced
- 1 teaspoon garlic salt
- 1⁄4 teaspoon fresh black pepper
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1 cup parmesan cheese, good quality grated
- 1 tablespoon olive oil
- 1 tablespoon butter
- Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
- Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
- Add the chicken stock, half-and-half and milk. Bring to boil.
- Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
- Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
- Remove from heat and stir in the Parmesan.
- For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
- Cut the chilled polenta into 6 rectangles.
- Lift each out with a spatula. Dust each lightly with cornstarch.
- Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
- Add more butter and oil, as needed.
- Serve immediately.
The recipe was greatly reduced to 3 nice servings. The polenta used required a longer cook period than the recipe indicated and resulted in needing additional stock. The calories were reduced by using non-fat milk in place of the cream. Even with that the end result was a very creamy and nicely seasoned dish. It was served topped with sauteed Cajun shrimp and peas. Made for PAC 2012.