Ingredients for Barefoot Contessa's Rosemary Polenta
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups chicken stock
- 1 cup half-and-half
- 1/2 cup whole milk
- 4 cups coarse cornmeal
- 1 cup grated Parmesan cheese
- All-purpose flour, for dusting
- No separate measurement for generic butter; recipe specifies 4 tablespoons unsalted butter
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How to Make Barefoot Contessa's Rosemary Polenta
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large saucepan over medium heat.
- Add 4 cloves minced garlic, 1/2 teaspoon red pepper flakes, 2 tablespoons fresh rosemary (chopped), 1 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for 1 minute until fragrant.
- Pour in 4 cups chicken stock, 1 cup half-and-half, and 1/2 cup milk. Bring to a boil.
- Remove from heat and slowly whisk in 4 cups coarse cornmeal, stirring constantly to prevent lumps.
- Return to low heat and cook, stirring constantly, for 5-7 minutes, until thickened and bubbly.
- Remove from heat and stir in 1 cup grated Parmesan cheese.
- Pour into a greased 9x13 inch baking pan. Smooth the top and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Once chilled, cut the polenta into 12 squares, like brownies.
- Cut each square diagonally into triangles.
- Lightly dust each triangle with all-purpose flour.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Cook the polenta triangles in batches for 3-5 minutes per side, until golden brown and heated through. Add more butter and oil as needed.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
51g
Carbs
7g
