Rosemary Polenta

READY IN: 16mins
Recipe by Sharon123

This recipe was adapted from Ina Garten's The Barefoot Contessa show. A great way to serve polenta, and can be made ahead.

Top Review by Peg #2

Absolutely out of this world! After refrigeration overnight, it sliced into nice squares. Never falling apart. Loved it fried in a little butter and olive oil as a side dish. I will make time and time again. Thanks Sharon123 for passing on this great recipe.

Ingredients Nutrition

Directions

  1. Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), 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.
  2. Off the heat, stir in the Parmesan.
  3. Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
  4. Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
  5. Dust each triangle lightly in flour.
  6. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute 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.

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