Rosemary Polenta

Ingredients:

¼ pound unsalted butter
¼ cup olive oil
1-tablespoon garlic (minced)
1-teaspoon red pepper flakes
1-teaspoon rosemary leaves
½ teaspoon salt
½ teaspoon black pepper (ground)
3 cups chicken stock
2 cups half and half
2 cups milk
2 cups cornmeal
½ cup Parmigiano
Flour, olive oil and butter for frying

Directions:

1. In a large pan heat the stick of butter and olive oil over a low flame.
2. Add the garlic, red pepper, rosemary, salt and pepper and sauté for one minute.
3. Add the chicken broth, half and half, milk, and then bring the mixture to a boil.
4. Slowly sprinkle the corn meal into the mixture whisking constantly.
5. Return the mixture to the low heat and cook for a few minutes stirring the entire time.
6. When the mixture reaches a thick and bubbly consistently remove it from the heat.
7. Stir in the Parmigiano.
8. Pour the mixture into a 9X13X2 pan.
9. Place the pan into the refrigerator until it is cold and firm.
10. Cut the polenta into squares then cut each square into triangles.
11. In a medium size pan heat a tablespoon of olive oil and a tablespoon of butter.
12. Brown the triangles (about 3 minutes) and serve immediately.

Food Recipe Information Posted By: Blueshoots.com