Advertisement
4-6
Easy
Published 2008
Polenta can be a boring ingredient - it is what you do with it that counts. I am not claiming this recipe is Italian or authentic, but we serve it to delicious acclaim with chicken, guinea fowl or quail.
Heat the olive oil and butter in a large thick-based saucepan and fry the onion until golden - about 7 minutes. Stir in the garlic, cook for 30 seconds, then remove from the heat and stir in the rosemary.
Now stir in the cornmeal,, salt and milk. Return to the heat and whisk constantly as the polenta comes to the boil. Change to a wooden spoon when the mixture becomes too thick and cont