Barefoot Contessa'S Rosemary Polenta

• 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

1. Heat the butter and olive oil in a large saucepan.
2. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute.
3. Add the chicken stock, half-and-half, and milk and bring to a boil.
4. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk.
5. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
6. Off the heat, stir in the Parmesan.
7. Pour into a 9 X 13 X 2-inch pan, smooth the top, and refrigerate until firm and cold.
8. Cut the chilled polenta into 12 squares, as you would with brownies.
9. Lift each one out with a spatula and cut diagonally into triangles.
10. Dust each triangle lightly in flour.
11. 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.
12. Add more butter and oil, as needed.
13. Serve immediately.
14. **Cook time does not include refrigeration time.

butter, olive oil, garlic, red pepper, rosemary leaf, kosher salt, fresh ground black pepper, chicken stock, milk, cornmeal, parmesan cheese, flour, olive oil, butter

Taken from www.food.com/recipe/barefoot-contessas-rosemary-polenta-203360 (may not work)