Prep 6 mins
Cook 10 mins
This recipe was adapted from Ina Garten's The Barefoot Contessa show. A great way to serve polenta, and can be made ahead.
- 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
- 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.
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.
There is not an Ina Garten recipe that I don't love! The combination of fresh rosemary, red pepper flakes and garlic is fabulous. This is a rich a decadent polenta that will be perfect for an Easter side dish. Roxygirl