UA Recipe Collection

Rosemary Polenta

Summary

Yield
8 Servings
SourcePatty Landis (2003)
Prep time2 hours
Cooking time25 minutes
Total time2 hours, 25 minutes

Ingredients

1⁄2 c
unsalted butter
1⁄4 c
olive oil
1 T
garlic
1 t
crushed red pepper flakes
1 t
rosemary (fresh, minced)
1⁄2 t
salt
1⁄2 t
black pepper
3 c
chicken stock
2 c
half & half
2 c
milk
2 c
Cornmeal
1⁄2 c
Parmesan cheese
 
flour (for frying)
 
olive oil (for frying)
 
butter (for frying)
 
tomato sauce

Instructions

Heat the butter and olive oil in a large saucepan. Add the next 5 ingredients and sauté for 1 minute. Add the chicken stock, half & half and milk and bring to a boil. Remove from 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. Turn off the heat, stir in the Parmesan, pour into a 9 x 13-inch pan, smooth the top and refrigerate until firm and cold. Cut the chilled polenta into squares, lift out of the pan and then cut squares into triangles. Dust each lightly with flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan and cook the triangles in batches over medium heat until browned on the outside and heated inside. Serve with tomato sauce.