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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rosemary Polenta Recipe

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This recipe for Rosemary Polenta is from The Dittes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 T. minced garlic (3 cloves)
1 tsp crushed red pepper flakes
1 tsp minced fresh rosemary leaves
1/2 tsp kosher salt
1/2 tsp black pepper (fresh ground)
3 cups chicken stock
2 cups half and half
2 cups milk
2 cups cornmeal
1/2 cup grated Parmesan cheese
flour, olive oil and butter, for frying
Directions:
Directions:
Heat butter & olive oil in a large saucepan. Add garlic, red pepper flakes, rosemary, salt & pepper. Saute for 1 minute. Add the chicken stock, 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. Off the heat, stir in the Parmesan. Pour into a 9x13x2-inch pan, smooth the top and refridgerate until firm and cold.

Cut the chilled polenta into 12 squares, as you would with brownies. Lift each on out with a spatula and cut diagonally into triangles. Dust each triangle in flour. Heat 1 T. olive oil and 1 T. butter in large saute pan. Cook the triangle 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.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You can prepare the polenta days in advance and then saute just before serving!

 

 

 

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