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:
40mins
SERVES:
12-18
UNITS:
US

Ingredients Nutrition

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.

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