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Rosemary Polenta Recipe

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This recipe for Rosemary Polenta, by , is from The Dittes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Dittes - Riverside, CA
Added: Tuesday, November 28, 2006

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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