Polenta With Sage
|Olive oil||2 Teaspoon (For Coating Loaf Pan)|
|Water||4 Cup (64 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Dried sage/1 teaspoon fresh sage||1⁄2 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Extra virgin olive oil||2 Tablespoon|
|Dried sage||1⁄2 Teaspoon|
Coat loaf pan with olive oil.
Bring salted water to a boil over high heat.
Add cornmeal in a slow, steady stream, stirring constantly with a wooden spoon to press out lumps.
Stir until all cornmeal has been added.
Stir in sage, reduce heat to low, and cook for 45 minutes, stirring frequently.
Mixture should be thick and pull away from sides of pan.
Mix in butter.
Pour polenta into prepared loaf pan.
Refrigerate until set, about 1 hour.
Remove polenta from pan.
Cut into 1/2-inch slices.
Preheat stovetop grill.
Blend olive oil and sage together.
Brush polenta slices with oil mixture.
Cook polenta over medium-high heat for 2 minutes per side or until polenta is just browned outside and warm inside.