Rosemary Polenta

1/4 lb. (1 stick) unsalted butter
1/4 c. olive oil
1 T. minced garlic(3 cloves)
1 t. crushed red pepper flakes
1 t. minced fresh rosemary leaves
1/2 salt
1/2 t. pepper
3 c. chicken stock
2 c. half and half
2 c. milk
2 c. cornmeal
1/2 c. good grated Parmesan cheese
Flour, olive oil and butter for frying

Heat the butter and 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 heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a wisk.  Cook over low heat, stirring constantly for a few minutes, untill thickened and bubbly. Off the heat, stir in the Parmesan.  Pour into a 9 X 13 X 2 inch pan, smooth the top, and refrigrate 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. 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.

(from the Barefoot Contessa)