Polenta!

Week 17, Fall is in full swing, came in rather like a lion this year and I hope that doesn't bode for a wicked cold winter!! The market basket is full of fall goodies...beets, acorn and butternut squash and some colorful patty pans. We're trying all sorts of different things lately - last night we turned zucchini into thin strips and sauted them like spaghetti and topped it with red sauce and grated Pecorino...it really was good and quite filling.

Looking at the abundance of squash I thought why not make a savory polenta and serve the squash as a side. Here is a great recipe that comes out great every time. I'll give credit where credit is due - this one came from Barefoot Contessa and our twist is using Sage in place of the Rosemary.

Hope you enjoy!
Cheryl


ROSEMARY POLENTA (Barefoot Contessa Recipe)

INGREDIENTS:
1 stick unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

HOW TO:
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. (I spray the pan with Pam!)

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.

OPTIONS:
We switched up and substituted fresh Sage for the Rosemary.
You can have some fun with this if you are near the holidays by using cookie cutters!