4 T Fleischmannâ€™s Olive Oil Spread 2 T olive oil 2 cloves garlic, grated with microplane (or chopped very fine) 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon minced fresh rosemary leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups 99% fat free chicken stock 2 cups skim milk 1 1/4 cups cornmeal 1/4 cup grated Parmesan
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 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. Serve immediately, or pour into a sprayer 9" cake pan and place in the refrigerator until firm. Polenta can then be cut in to "fries."