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Rosemary Parmesan Polenta





Serves 18
Ingredients:
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1 stick unsalted butter+ Add to Shopping List |
1/4 cup extra-virgin olive oil+ Add to Shopping List |
1 tablespoon minced garlic, (3 cloves)+ Add to Shopping List |
1/2 teaspoon crushed red pepper flakes+ Add to Shopping List |
1 tablespoon minced fresh rosemary leaves+ Add to Shopping List |
1 teaspoon garlic salt+ Add to Shopping List |
3 cups chicken stock+ Add to Shopping List |
2 cups half-and-half+ Add to Shopping List |
2 cups milk+ Add to Shopping List |
2 cups cornmeal+ Add to Shopping List |
1 cup grated Parmesan cheese+ Add to Shopping List |
Cornstarch, for frying+ Add to Shopping List |
1 teaspoon fresh ground black pepper+ Add to Shopping List |
Butter, for frying+ Add to Shopping List |
Olive oil, for frying+ Add to Shopping List |
Directions:
- 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.
- 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.*
- 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.
- Can be served as a side with Italian entrees or topped with Bruschetta toppings as an appetizer.
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