Polenta Muffins With Rosemary Parmesan And Olive Oil Recipes

BAREFOOT CONTESSA'S ROSEMARY POLENTA

Steps:

• Heat the butter and olive 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 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 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 sauté 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.
• **Cook time does not include refrigeration time.

OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Steps:

• Preheat the oven to 425°F
• Brush a 12-cup standard muffin pan with melted butter or oil.
• Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
• Make a well in the center.
• Whisk eggs and milk together.
• Pour the dry ingredients into the well along with the butter.
• Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
• Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
• Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
• Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

ROSEMARY PARMESAN POLENTA

Steps:

• Heat 1/2 cup butter and 1/4 cup olive oil in a large saucepan.
• Add the garlic, red pepper flakes, rosemary, garlic salt, and pepper. Saute for 1 minute.
• Add the chicken stock, half-and-half and milk. Bring to boil.
• Reduce heat to low and slowly sprinkle in cornmeal, stirring constantly with a whisk.
• Continue cooking over low heat, stirring constantly, for a few minutes, until thickened and bubbly.
• Remove from heat and stir in the Parmesan.
• Serve.
• For leftovers (assuming you ate half the recipe), pour into 8 x 8 glass dish. Smooth the top and refrigerate overnight.
• Cut the chilled polenta into 6 rectangles.
• Lift each out with a spatula. Dust each lightly with cornstarch.
• Heat 1 Tbsp Olive oil and 1 Tbsp butter in a large saute pan and cook the polenta squares over medium heat for 3-5 minutes, turning once until browned on the outside and heated on the inside.
• Add more butter and oil, as needed.
• Serve immediately.