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.
- 1⁄4 lb unsalted butter
- 1⁄4 cup olive oil
- 3 minced garlic cloves (1 tbls.)
- 1⁄2-1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaf (or 1/4 tsp. dried)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 cups chicken stock, preferably homemade (or veg. stock)
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1⁄2 cup good grated parmesan cheese
- olive oil
- 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 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.
- Off the heat, stir in the Parmesan.
- Pour into a 9x13x2" pan, smooth the top, and refrigerate until firm and cold.
- Cut the chilled polenta into 12 squares, like 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 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.