Ingredients

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Instructions

Heat the butter and olive oil in a
large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute 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 9 by 13 by
2-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 tablespoon olive oil and 1 tablespoon
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.