RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1073
| View Recipe |
|
|
| Recipe Name: |
Rosemary Polenta |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.79
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.25 Cup oil, olive
2 Cups milk, whole
|
Directions:
Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt and pepper and sauté 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 mixture 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 cheese. Pour into a 9x13x2-inch pan, smooth the top and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as 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 one tablespoon butter in a large sauté 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. |
|
|
|
| Nutrition per Serving: |
| Calories: |
352 |
Total Carbs: |
35.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
24.6 |
Fat: |
19.6 |
Protein: |
8.80 |
| Fiber: |
0.32 |
Sodium: |
43.99 |
|
|
|
