Rosemary Polenta

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 cups chicken stock see homemade
• 2 cups cornmeal 
• 18 servings flour for frying
• 1 teaspoon rosemary leaves fresh minced
• 3 cloves garlic minced
• 2 cups half-and-half 
• 0.5 teaspoon kosher salt 
• 2 cups milk 
• 0.3 cup olive oil 
• 0.5 cup parmesan good grated
• 1 teaspoon pepper flakes red crushed
• 0.3 pound butter unsalted 1 stick

Equipment

• frying pan
• sauce pan
• whisk
• spatula

Directions

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. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan.
5. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
6. 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.
7. 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.
8. Add more butter and oil, as needed.
9. Serve immediately.