Ingredients

• 1 recipe dense polenta (made with 3 1/2 cups water to 1 cup cornmeal), chilled in a cake pan and cut into triangles
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 garlic clove, sliced thinly
• 1 sprig rosemary

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Instructions

1. Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.;