Ingredients
-
1/4
-
1/4
-
3
-
1/2 - 1
-
1
-
1/2
-
1/2
-
3
-
2
-
2
-
2
-
1/2
-
-
-
Directions
Rosemary Polenta, This recipe was adapted from Ina Garten’s The Barefoot Contessa show A great way to serve polenta, and can be made ahead , Absolutely out of this world! After refrigeration overnight, it sliced into nice squares Never falling apart Loved it fried in a little butter and olive oil as a side dish I will make time and time again Thanks Sharon123 for passing on this great recipe , There is not an Ina Garten recipe that I don’t love! The combination of fresh rosemary, red pepper flakes and garlic is fabulous This is a rich a decadent polenta that will be perfect for an Easter side dish Roxygirl
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Steps
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1
Done
|
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(or Veg.), 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. |
|
2
Done
|
Off the Heat, Stir in the Parmesan. |
|
3
Done
|
Pour Into a 9x13x2" Pan, Smooth the Top, and Refrigerate Until Firm and Cold. |
|
4
Done
|
Cut the Chilled Polenta Into 12 Squares, Like You Would With Brownies. Lift Each One Out With a Spatula and Cut Diagonally Into Triangles. |
|
5
Done
|
Dust Each Triangle Lightly in Flour. |
|
6
Done
|
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. |
