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Polenta With Sage

Grill.em's picture
  Olive oil 2 Teaspoon (For Coating Loaf Pan)
  Water 4 Cup (64 tbs)
  Salt 2 Teaspoon
  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.

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