Barefoot Contessa's Rosemary Polenta

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

• Ready In: 40 mins
• Serves: 12-18

Ingredients

• 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
•  flour
•  olive oil, for frying
•  butter, for frying

Directions

1. Heat the butter and olive oil in a large saucepan.
2. Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
3. Add the chicken stock, half-and-half, and milk and bring to a boil.
4. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
5. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
6. Off the heat, stir in the Parmesan.
7. Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
8. Cut the chilled polenta into 12 squares, as you would with brownies.
9. Lift each one out with a spatula and cut diagonally into triangles.
10. Dust each triangle lightly in flour.
11. 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.
12. Add more butter and oil, as needed.
13. Serve immediately.
14. **Cook time does not include refrigeration time.