Ingredients:
|
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. |
|