Tina fixed this for us while we were in Philadelphia and it is a perfect accompaniment for any roast that you might be having or with other vegetable offerings. I love polenta in any form and this is a fabulous way to prepare it.
ROSEMARY POLENTA
(serves 12 to 18)
- 1/4 pound unsalted butter
- 1/4 cup good olive oil
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup good 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 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. Cover 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 refrigerate until firm and cold.
Cut the chilled polenta into 12 squares. Life each one out with a spatual 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.
*Use vegetable stock if you want to make this a vegetarian dish.
(from Ina Garten, Barefoot Contessa Family Style. New York: Clarkson Potter, Publishers, 2002)
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