Rosemary Parmesan Polenta

Serves 18

Ingredients:

Directions:

1. Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper and sauté for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Reduce heat to low and slowly sprinkle the cornmeal into the hot milk, stirring constantly with a whisk.
2. Continue cooking 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.*
3. 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 cornstarch. Heat 1 Tbsp. olive oil and 1 Tbsp. 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.
4. Can be served as a side with Italian entrees or topped with Bruschetta toppings as an appetizer.