Barefoot Contessa's Rosemary Polenta

Recipe by Juenessa
READY IN: 40mins
SERVES: 12-18




  • Heat the butter and olive oil in a large saucepan.
  • Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute.
  • Add the chicken stock, 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 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
  • Cut the chilled polenta into 12 squares, as 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 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.
  • Add more butter and oil, as needed.
  • Serve immediately.
  • **Cook time does not include refrigeration time.