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Rosemary Polenta


  • 0.25 lb unsalted butter

  • 0.25 cup Olive Oil

  • 1 tablespoon minced Garlic 3 cloves

  • 1 teaspoon crushed Red Pepper Flake

  • 1 teaspoon minced fresh Rosemary leaves

  • 0.5 teaspoon Kosher Salt

  • 0.5 teaspoon freshly ground black pepper

  • 3 cups chicken stock preferably homemade

  • 2 cups half-and-half (1/2 whole milk, 1/2 single cream)

  • 2 cups Milk

  • 2 cups Cornmeal

  • 0.5 cup good Parmesan

  • Flour, olive oil, and Butter for frying


  • 1.

    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.

  • 2.

    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.

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Posted by Hot ChilliReport
This is my favourite polenta recipe. I love the chilli flakes in it.