GARLIC & ROSEMARY CREAMY POLENTA

I think this is a variation on a Barefoot Contessa recipe and it is fantastic, although I have to say, I don't think I've ever made one of her recipes that wasn't great.  Anyway, most polenta recipes are very straightforward - bringing water or stock or milk to a boil, whisk in the polenta, season.  Well this one starts out differently, sauteeing garlic and rosemary in butter and olive oil.  It gives the polenta the most amazing flavor.  I made this for a little gathering I hosted for the "Project Runway" season 1 finale which I served with braised red cabbage and some beautifully roasted pork loins.  People loved it.

INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 or 3 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
freshly ground pepper
4 cups chicken stock
1/4 cup heavy cream (optional)
1 cup cornmeal
1/2 cup grated parmesan

METHOD
Heat the butter and olive oil in a large heavy bottomed saucepan.  Add the garlic, red pepper flakes, rosemary, salt and pepper and sauté for 1 minute.  Add the chicken stock and heavy cream and bring to a boil.

Slowly pour the cornmeal into the chicken stock while whisking.  Cook over low heat, whisking constantly, for a few minutes, until thickened and bubbly.  Off the heat, stir in the parmesan.

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