Ingredients:
1/4 lb unsalted butter
1/4 cup olive oil
3 minced garlic cloves ( 1 tbls.)
1/2-1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves ( or 1/4 tsp. dried)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cups chicken stock, preferably homemade ( or veg. stock)
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated parmesan cheese
flour
olive oil
butter, for frying
Directions:
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock(or veg.), 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″ pan, smooth the top, and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, like you would with brownies. Lift each one out with a spatula and cut diagonally into triangles.
Dust each triangle lightly in flour.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in 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.
Servings: 12
Time preparation: 6 min.
Time total: 16 min.