Rosemary Parmesan Polenta

Recipe by Julie C.
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
  • Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
  • Add the chicken stock, half-and-half and milk. Bring to boil.
  • Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
  • Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
  • Remove from heat and stir in the Parmesan.
  • Serve.
  • For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
  • Cut the chilled polenta into 6 rectangles.
  • Lift each out with a spatula. Dust each lightly with cornstarch.
  • Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
  • Add more butter and oil, as needed.
  • Serve immediately.
Advertisement