Rosemary Polenta

Ingredients:

· 1/4 lb. (1 stick) unsalted butter
· 1/4 cup olive oil
· 1 T. minced garlic (3 cloves)
· 1 tsp. crushed red pepper flakes
· 1 tsp. minced fresh rosemary leaves
· 1/2 tsp. kosher salt
· 1/2 tsp. freshly ground black pepper
· 3 cups chicken stock,
· 2 cups half-and-half
· 2 cups milk
· 2 cups cornmeal
· 1/2 cup grated Parmesan
· Flour, Virgin Coco de Manila Culinary Lauric Oil, and butter, for frying

Instructions:

Heat the butter and Virgin Coco de Manila Culinary Lauric Oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt and pepper and sauté 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 9x13x2-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 T. olive 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.

Recipe adapted from foodnetwork.com.