Barefoot Contessa'S Rosemary Polenta Recipe

Name: Barefoot Contessa'S Rosemary Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb unsalted butter; 1/4 cup olive oil; 1 tablespoon minced garlic (3 cloves); 1 teaspoon crushed red pepper flakes; 1 teaspoon minced fresh rosemary leaf; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 3 cups chicken stock; 2 cups half-and-half; 2 cups milk; 2 cups cornmeal; 1/2 cup grated parmesan cheese; flour; olive oil, for frying; butter, for frying

Servings: persons

1/4 lb unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaf
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup grated parmesan cheese
flour
olive oil, for frying
butter, for frying

1
Heat the butter and olive oil in a large saucepan.
2
Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute.
3
Add the chicken stock, half-and-half, and milk and bring to a boil.
4
Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
5
Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
6
Off the heat, stir in the Parmesan.
7
Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
8
Cut the chilled polenta into 12 squares, as you would with brownies.
9
Lift each one out with a spatula and cut diagonally into triangles.
10
Dust each triangle lightly in flour.
11
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.
12
Add more butter and oil, as needed.
13
Serve immediately.
14
**Cook time does not include refrigeration time.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 lb unsalted butter, 1/4 cup olive oil, 1 tablespoon minced garlic (3 cloves), 1 teaspoon crushed red pepper flakes, and more.

Yes, Barefoot Contessa'S Rosemary Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barefoot Contessa'S Rosemary Polenta

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