Sauteed Rosemary Polenta

Ok, so I know that polenta is one of those food items that you either love or hate.  I happen to be a lover.  I love it sautéed, creamy, on the side, as an appetizer or with a roasted chicken breast arranged a top it!  I love the texture, and the flavor.  So, for all you polenta lovers out there… this is for you!  This is the best sautéed polenta I’ve ever had.  Make some for yourself and tell me if you agree!

Sautéed Rosemary Polenta

  • 1 stick butter
  • ¼ cup Extra Virgin Olive Oil
  • 1 Tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon minced rosemary
  • 3 cups chicken stock
  • 2 cups half & half
  • 2 cups milk
  • 2 cups cornmeal
  • ½ cup grated parmesan cheese
  • ¼ teaspoon salt
  • 1 stick butter (used in 1 Tablespoon increments)
  • flour to dust cooled polenta triangles

In a large stock pot heat the butter and olive oil over medium heat until the butter has melted.  Add the garlic, red pepper flakes and rosemary and sauté for 1 minute, until the garlic is cooked.  Add the chicken stock, half & half, and milk, turn up heat and bring to a boil.  Once boiling, remove from heat.   Add the cornmeal slowly, while whisking.  Return to heat and cook on low until thick.  Remove from heat and add the parmesan cheese, stir till melted.

Pour into a 9×13 pan & refrigerate till cold.

Once cold, make a cut down the center of the pan length wise., and divide into 3 portions width wise. Then proceed to make cuts on the diagonal  until you end up with triangles, as shown in the picture.

In a large skillet, melt 1 Tablespoon butter with 1 Tablespoon Olive oil.  Dust several pieces of the polenta (as many as will fit on your skillet) and put in skillet.  Sauté lightly on each side, until edges are crusty, and polenta is heated through.  Replace the butter and oil as need, as the polenta soaks it up!  Remove to a plate, and serve with your favorite marinara sauce.

Makes 12 servings.

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