Prep time: 20 min
Chill time: 1- 2 hours
Cook time: 20 min
Ready in: 1- 2 hours, 40 min
Serves: 12- 18
Ingredients:
1/2 c. unsalted butter (+ 1 T. for frying)
1/4 c. olive oil (+ 1 T. for frying)
1 T. garlic- minced (3 cloves)
1 tsp. crushed red pepper flakes
1 tsp. fresh rosemary leaves- minced
1/2 tsp. kosher salt
3 c. chicken stock
2 c. half-and-half
2 c. milk
2 c. cornmeal
1/2 c. Parmesan cheese
Small amount of flour
1/2 tsp. pepper
Directions:
- Heat butter and oil in a large saucepan
- Add garlic, red pepper flakes, rosemary, salt, and pepper and sauté for 1 minute
- Add chicken stock, half-and-half, and milk to pan and bring to a boil
- Remove from the heat
- Slowly sprinkle 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
- Take off heat and stir in parmesan cheese
- Pour into a 9" x 13" x 2" pan, smooth the top, and refrigerate until firm and cold
- Cut the chilled polenta into 12 squares, as you would with brownies
- Lift each square with a spatula and cut diagonally into triangles
- Dust each triangle lightly in flour
- Put 1 T. each of butter and oil into a sauté pan and cook the triangles in batches over medium heat for 3- 5 min, turning once, until browned on the outside and heated inside; add more butter & oil, as needed
- Serve immediately
*Jen found recipe here
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