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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Barefoot Contessas's Rosemary Polenta Recipe

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This recipe for Barefoot Contessas's Rosemary Polenta is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, 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 # unsalted butter
1/4 cup olive oil
1 T. minced garlic
1 t. crushed red pepper
1 t. minced fresh rosemary
1/2 t. kosher salt
1/2 t. fresh ground pepper
3 cups chicken stock
2 cups half-half
2 cups milk
2 cups cornmeal
1/2 cup grated parmesan cheese
flour
olive oil for frying
butter for frying
Directions:
Directions:
Heat the butter and olive oil in a large saucepan.
Add the garlic, red pepper flakes, rosemary, salt, and pepper and sauce for 1 minute.
Add the chicken stock, half-half, and milk 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, until thickened and bubbly.

Pour into a 9 X 13 X 2 inch pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into 12 squares as you would brownies.

Lift each one out with a spatula and cut diagonally triangles.

Dust each triangle lightly with flour.

Heat 1 T. olive oil and 1 T. butter in a large sauté pan and cook the triangles in batches over medium heat for 3-5 minutes, turning once until browned.

Add more buttered oil as needed.

Serve immediately.
Number Of Servings:
Number Of Servings:
12-18
Preparation Time:
Preparation Time:
40 minutes (Does not include refrigeration time)
Personal Notes:
Personal Notes:
This is a wonderful side dish to serve alongside of any barbecued meat.

 

 

 

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