¼ pound	unsalted butter
¼ cup	extra virgin olive oil
1 tablespoon	garlic, minced
1 teaspoon	crushed red pepper flakes
1 teaspoon	rosemary leaves, minced
½ teaspoon	kosher salt
½ teaspoon	ground black pepper
3 cups	chicken stock
2 cups	half & half
2 cups	whole milk
2 cups	cornmeal
½ cup	grated Parmesan cheese
	all-purpose flour

1. Heat butter and oil. Sauté garlic, red pepper flakes, rosemary, salt, and pepper for 1 minute.
2. Add stock, half & half, and milk. Bring to a boil.
3. Slowly sprinkle in cornmeal while whisking constantly.
4. Cook, stirring constantly, until thickened. Stir in Parmesan.
5. Spread into greased 9x13-inch pan. Chill overnight.
6. Cut polenta into triangles. Dust with flour. Pan fry in olive oil and butter until browned on both sides.