Barefoot Contessa's Rosemary Polenta |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
|
From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving. 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.
|
|