Rosemary polenta

  • Preparation Time6 mins
  • Cooking Time10 mins
  • Serves12
  • DifficultyEasy
120g unsalted butter
60 ml olive oil
1 tbsp minced garlic (3 cloves)
1 tsp crushed chilli flakes
1 tsp minced fresh rosemary leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper
750ml chicken stock, preferably homemade
500ml half-and-half (half single cream, half milk)
500ml milk
300g cornmeal
50g good grated parmesan cheese
Flour, olive oil, and butter, for frying
1) Heat the butter and olive oil in a large saucepan. Add the garlic, chilli flakes, rosemary, salt, and pepper and saute 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 cornflour 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.

2) Pour into a 23 by 33 by 5cm pan, smooth the top, and refrigerate until firm and cold.

3) 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 tbsp olive oil and 1 tbsp 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.

4) Serve immediately.

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