Italian Polenta Cakes Recipe | Wolf Gourmet

Ingredients

• ¼ cup (57 grams) unsalted butter
• ¹/8cup (30 milliliters) olive oil, plus more for brushing the griddle
• ½ tablespoon (5 grams) minced fresh garlic
• 1 teaspoon minced fresh rosemary leaves
• 2 cups (473 milliliters) whole milk
• 1½ cups (360 grams) chicken broth
• 1 cup (150 grams) yellow cornmeal
• ¼ cup (22 grams) grated Parmigiano-Reggiano
• Kosher salt and freshly ground black pepper, to taste
• All-purpose flour, for dusting
• 24 small basil leaves
• 12 (52 grams) mini mozzarella balls, halved
• 12 (122 grams) cherry tomatoes, halved
• Crushed red chile flakes, if desired