1/4 pound unsalted butter
1/4 cup olive oil
1 tbsp minced garlic
1 tsp crushed red pepper flakes
1 tsp minced fresh rosemary leaves
1/2 tsp sea salt
1/2 tsp ground black pepper
3 cups chicken broth
2 cups half and half
2 cups milk
2 cups cornmeal
1/2 cup grated Parmesan cheese
Flour, olive oil, and butter, for frying
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 broth, half and half, and milk and bring to a boil. Remove from heat and slowly stir in the cornmeal into the hot milk while stirring constantly with a wisk. 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 x 13 x 2-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 the spatula and cut diagonnaly 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 ont he outside and heated inside. Add more butter and oil, as needed. Serve immediately.
