Barefoot Contessa's Rosemary Polenta Recipe
From the Barefoot Contessa Family Style cookbook, 2002. The polenta can be made several days in advance and then sautéed just before serving.
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Cooking tools:
- Baking pan
- Saute pan
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 1/4 lb unsalted butter
- 1/4 cup olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaf
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup grated parmesan cheese
- flour
- olive oil, for frying
- butter, for frying
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