SAGE POLENTA
Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender. , Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm., Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 386mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SAGE POLENTA
Provided by Martha Stewart
Categories Herb Side Vegetarian Dinner Sage Hominy/Cornmeal/Masa Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring the water to a boil in a large saucepan over high heat, then add 2 teaspoons salt. Whisking constantly, add polenta in a slow, steady stream and return to a boil. Reduce heat to a very low simmer. Cover partially; cook, stirring occasionally, until mixture is creamy and starting to pull away from the sides of the pan, about 40 minutes, adding sage in last 5 minutes. If polenta is too thick to stir, add more water (up to 1/2 cup), a little at a time, and continue cooking, stirring occasionally.
- Remove from heat. Stir in butter, and season with pepper and more salt, as desired. Serve hot.
SQUAB WITH YOUNG MORELS, ROAST GARLIC AND SAGE POLENTA
Provided by Food Network
Number Of Ingredients 18
Steps:
- In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta.
- For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab.
CREAMY POLENTA WITH BACON AND SAGE
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove bacon from saucepan; transfer to a paper-towel-lined plate. Set aside.
- Add chopped sage to saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add milk, and bring to a boil.
- Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 6 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top. Heat the olive oil, in a small saute pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet, and scatter over the polenta.
PARMESAN SAGE POLENTA STICKS
Categories Side Bake Parmesan Cornmeal Winter Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 28 polenta sticks
Number Of Ingredients 6
Steps:
- Butter a 13- by 9-inch glass baking dish.
- In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal, a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat.
- Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated. Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat broiler and line a baking sheet with foil.
- In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface. Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter. Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes. Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.
CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Provided by JOE ZARANSKI
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g
POLENTA WITH FRESH CORN AND SAGE
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring stock to a simmer in a heavy saucepan. Add cornmeal slowly in thin stream, stirring constantly.
- Cook, stirring, for about five minutes, then fold in the remaining ingredients. Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff. Serve at once.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 684 milligrams, Sugar 5 grams, TransFat 0 grams
QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN
This delicious and quick recipe calls for "1 tube prepared polenta" - Many grocery stores carry pre-made polenta in tubes in the refrigerator section which can be sliced into rounds. If you don't have access to pre-made polenta or wish to make your own, I recommend following RecipeZaar "Recipe #45131" (omitting only the last step). Alternately, you can make polenta to your liking, spreading it on a baking sheet while still hot in a 1/4" layer, and cool it in the fridge for an hour or until firm, then use a juice glass to cut small disks out of the polenta. I changed this recipe on 12/11/06 to reflect reviewers' feedback.
Provided by Whats Cooking
Categories Corn
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
- Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
- Sprinkle cheese evenly across the polenta.
- In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
- Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
- Broil for 3-5 minutes.
CRISPY POLENTA WITH SAGE AND SMOKED GOUDA
A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with.
Provided by Ryan
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
- Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
- Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 19.3 g, Cholesterol 36.6 mg, Fat 11.2 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.9 g, Sodium 400.5 mg, Sugar 0.8 g
PUMPKIN-SAGE POLENTA
From Cooking Light. Per 3/4 c. serving: 197 calories, 4.7 g fat, 10.1 g protein, 28.7 g carb, 3.2 g fiber, 14 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the milk and water to a boil over medium heat.
- Add in pumpkin and salt; stir using a whisk.
- Lower heat to low and gradually whisk in polenta.
- Cook polenta 1 minute or until thick.
- Remove from heat.
- Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
- Top with shaved parmesan--serve immediately.
Nutrition Facts : Calories 103.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.5, Sodium 658.7, Carbohydrate 6.4, Fiber 0.8, Sugar 4.8, Protein 8
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- In a large saucepan, bring the water to a boil. Add salt to the water, then slowly whisk in the polenta. Cover the saucepan and cook over moderate heat, whisking often, until the polenta is very thick and creamy, about 45 minutes.
- Meanwhile, in a small saucepan, cook the butter over moderate heat until starting to brown, about 3 minutes. Add the sage leaves to the saucepan and fry until crisp, about 1 minute. Discard the sage leaves and set the butter aside.
- Stir the sage butter and grated cheese into the polenta. Season with salt and pepper and serve hot.
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