"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rosemary Polenta Recipe

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

Nancy Watson
Added: Sunday, October 26, 2008


1/4 lb unsalted butter(1 stick)
1/4 C olive oil
1 tbsp minced garlic(3 cloves)
1 tsp crushed red pepper flakes
1 tsp minced fresh rosemary leaves
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 C chicken stock
2 C half and half
2 C milk
2 C cornmeal
1/2 C grated Parmesan cheese
Flour, olive oil and butter for frying.

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt and pepper and saute for 1 min. 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. Cool over low heat, stirring constantly for a few min. until thickened ad bubbly. Off the heat, stir in the Parmesan. Pour into 9x13x2 in. pan, smooth the top and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tbsp olive oil and 1 tbsp. butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 min., 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:
12 to 18




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