• 12servings
  • 16minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pound (1 stick) unsalted butter

  2. 1/4 cup olive oil

  3. 1 tablespoon minced garlic (3 cloves)

  4. 1 teaspoon crushed red pepper flakes

  5. 1 teaspoon minced fresh rosemary leaves

  6. 1/2 teaspoon kosher salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 3 cups chicken stock , preferably homemade

  9. 2 cups half-and-half

  10. 2 cups milk

  11. 2 cups cornmeal

  12. 1/2 cup good grated Parmesan

  13. Flour, olive oil, and butter, for frying

Instructions Jump to Ingredients ↑

  1. 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, 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 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.

  2. 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 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.


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