Rosemary Polenta Recipe

Name: Rosemary Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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 leaf (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

Servings: persons

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 leaf (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

1
["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."]

No nutrition data on file — estimate from the ingredient list.

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, 3 minced garlic cloves (1 tbls.), 1/2 - 1 teaspoon crushed red pepper flakes, and more.

Yes, 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.

Rosemary Polenta

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