Rosemary Polenta Recipe

Name: Rosemary Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (1 stick) unsalted butter; 1/4 cup olive oil; 1 tablespoon minced garlic (3 cloves); 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, preferably homemade; 2 cups half-and-half; 2 cups milk; 2 cups cornmeal; 1/2 cup good grated Parmesan; Flour, olive oil, and butter, for frying

Servings: persons

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
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, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and 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 by 13 by 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
Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/4 pound (1 stick) unsalted butter, 1/4 cup olive oil, 1 tablespoon minced garlic (3 cloves), 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.

That's it — enjoy your meal!

Rosemary Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions