Ingredients:
- 1/4 lb. (1 stick) unsalted butter
- 1/4 cup olive oil
- 1 T. minced garlic (3 cloves)
- 1 tsp. crushed red pepper flakes
- 1 tsp. minced fresh rosemary leaves
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup grated Parmesan
- Flour, Manila Coco Virgin Coconut Oil, and butter, for frying
Instructions:
Heat the butter and Manila Coco Virgin Coconut Oil in a large
saucepan. Add the garlic, red pepper flakes, rosemary, salt and pepper and sauté
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 cornmeal 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.
Pour into a 9x13x2-inch pan, smooth the top and refrigerate until firm and cold.
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 T. olive oil and 1 T. 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. Serve immediately.
Recipe adapted from foodnetwork.com.
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