Rosemary Parmesan Polenta

• 1/2 cup butter, unsalted (1 stick)
• 1/4 cup olive oil
• 1 tablespoon garlic, minced (3 cloves)
• 1/2 teaspoon red pepper flakes, crushed
• 1 tablespoon fresh rosemary leaf, minced
• 1 teaspoon garlic salt
• 1/4 teaspoon fresh black pepper
• 3 cups chicken stock
• 2 cups half-and-half
• 2 cups milk
• 2 cups cornmeal
• 1 cup parmesan cheese, good quality grated
• cornstarch
• 1 tablespoon olive oil
• 1 tablespoon butter

1. Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
2. Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
3. Add the chicken stock, half-and-half and milk. Bring to boil.
4. Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
5. Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
6. Remove from heat and stir in the Parmesan.
7. Serve.
8. For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
9. Cut the chilled polenta into 6 rectangles.
10. Lift each out with a spatula. Dust each lightly with cornstarch.
11. Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
12. Add more butter and oil, as needed.
13. Serve immediately.

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

Taken from www.food.com/recipe/rosemary-parmesan-polenta-468594 (may not work)