Best Sage Polenta Recipes

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

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.

SAGE POLENTA

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.

RED-WINE BRAISED RABBIT WITH SAGE POLENTA

Steps:

• In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
• Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
• Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
• To make basic polenta:
• In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
• Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

CREAMY POLENTA WITH BACON AND SAGE

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.

FRIED POLENTA, EGGS, AND SAGE

Steps:

• Heat half the oil in a large, heavy skillet over medium-high heat. Add half the polenta, and cook, without flipping, until bottom is golden brown and polenta can be moved without tearing, 9 to 10 minutes. Reduce heat to medium, flip polenta, and move to edges of skillet.
• Add half the sage and 2 eggs to center of skillet, and cook, spooning oil over sage and eggs, until polenta is crisp on bottom and egg whites are set, about 4 minutes. (Add up to 2 teaspoons more oil if needed.) Season with salt and pepper. Repeat with the remaining ingredients. Divide among plates, and serve.

POLENTA WITH FRESH CORN AND SAGE

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.

CREAMY POLENTA WITH BACON AND SAGE

Steps:

• Place a medium saucepan over low heat. Add the bacon, and cook until crisp and golden, about 8 minutes. Remove the bacon from the saucepan; transfer to a paper-towel-lined plate. Set aside.
• Add the chopped sage to the saucepan, and cook in the bacon fat until fragrant, about 30 seconds. Add the 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 sauté pan over medium heat. Add the whole sage leaves, and fry until crisp, about 30 seconds. Remove from the skillet; scatter over the polenta. Serve immediately.

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

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.

SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA

Steps:

• Preheat the oven to 375°F.
• Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoon of EVOO, salt, and pepper. Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
• While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
• Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.

RACK OF LAMB WITH CRANBERRY-TANGERINE SAUCE, BRAISED RED CHARD, CREAMY POLENTA WITH SAGE AND PANCETTA

Steps:

• Preheat grill pan to high and oven to 400 degrees F.
• Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side. Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well. Let meat rest 5 to 10 minutes before serving for juices to redistribute.
• For the chard, heat a large skillet over medium high heat. Add oil and the onion and saute for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan. Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter.
• Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute. Let stand 10 minutes to reconstitute the cranberries.
• For the polenta, heat a medium saucepan over medium high heat. Add oil and pancetta. Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate. Return pan to heat and bring 3 cups chicken stock to a boil. Add the polenta and stir constantly until mixture masses, 2 or 3 minutes. Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper. Reserve the chives for garnish.
• Heat cranberries and stock to a bubble and remove from stove.
• To serve, allow 1/2 rack of lamb per person. Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce. Serve with sage and pancetta polenta garnished with chives and braised red chard.

SAGE POLENTA

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.

PUMPKIN AND SAGE POLENTA

Steps:

• 1. In a large pot over medium-high heat, bring the stock, salt, pepper, nutmeg and sage to a boil. Add the polenta in a slow, gentle stream, whisking constantly. Reduce the heat to a very gentle simmer and continue whisking until polenta begins to thicken, about 5 minutes. 2. Using a wooden spoon, cook and stir the polenta from time to time until it is soft and creamy, about 20 minutes. If the polenta becomes too stiff, add a small amount of water. Add the pumpkin puree, cheese, and butter and stir to blend and melt the cheese and butter. Taste and adjust the seasonings as needed with salt and pepper. Serve immediately.

POLENTA WITH BACON AND SAGE

Steps:

• Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 teaspoons fat from skillet. Add sage; sauté 1 minute. Add corn; sauté 1 minute. Add 5 1/2 cups water; increase heat to medium-high and bring to boil. Gradually whisk in polenta. Reduce heat to low; cook until polenta begins to thicken, stirring frequently, about 20 minutes. Stir in cream, cheese, and bacon. Season with salt and pepper. Serve immediately.
• Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal, and cook mixture for about half the amount of time.

VEAL CHOPS WITH SAGE & CREAMY SQUASH POLENTA

Steps:

• Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
• Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn't ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.

CRISPY POLENTA WITH SAGE AND SMOKED GOUDA

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.

BAKED POLENTA WITH SHRIMP AND SAGE PESTO

Steps:

• For the pesto: Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. [EM: I processed the cheese first, then added the rest.] With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.) Read More http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Sandwiches-with-Sage-Pesto-and-Apples-108306#ixzz2T81vECme For the polenta: Preheat the oven to 350 degrees. Heat some olive oil in a large saute pan over medium high heat, add the squash, and sauté, stirring, until just tender. Season with the salt and pepper. Oil a 13x9" baking pan. Arrange the polenta slices evenly over the bottom of the pan. Top with half the squash. Scatter the shrimp over the squash, then top with the remaining squash. Spoon the marinara sauce over, then the pesto. Top with the mozzarella. Bake until bubbly and starting to brown, about 20 minutes.

CHANTERELLES WITH SAGE, ROASTED PORK TENDERLOIN & POLENTA RECIPE - (4/5)

Steps:

• Mushrooms: Against all I've been told, I washed the mushrooms really well, drained them and patted them dry. (I'm a bit rebellious). Otherwise, using a damp cloth, wipe them clean, removing any "woodsy" residue. Cut the end of them off, and cut into even 2" pieces. Add enough olive oil to evenly coat the bottom of a saute' pan. When it's hot (medium-high heat) add a pat of butter, then evenly space the mushrooms don't pile them up) and add a little salt. Cook for 4 to 5 minutes, until they brown a bit, then turn over. Add a splash of white wine (about 1/4 cup), and the fresh chopped sage and allow to cook, on medium, for another 3 to 4 minutes; add the garlic (don't add too soon, so it won't burn). Taste for seasoning, and add pepper, if desired. Pork: Preheat the oven to 450°F. Pat the pork very dry and season with salt & pepper. Heat a large oven-proof pan with enough olive oil to coat the bottom. When the oil begins to shimmer, add the pork tenderloin and sear until golden brown on all four sides (about 3 to 4 minutes per side). Place the entire pan into the oven and roast for approximately 20 to 25 minutes (until cooked to 145°F) Remove the pork from the oven, and set on a cutting board and loosely cover with foil. When read to serve, slice at a diagonal, on the bias. On high heat, add the chicken stock to the hot pan and loosen all the fond (brown bits) with a spatula. Add the boiled apple cider syrup (or the apple cider) and allow to reduce for about 5 minutes on high heat. Add the white wine and allow to reduce another five minutes. Add salt & pepper, to taste. Turn the heat off, and add the unsalted butter and whisk until smooth. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese and taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water. To plate the entire menu: Place polenta in a large bowl (or plate), then add a few pork slices, then add the sauce along the side and over the pork. Top the dish with the Chanterelles, pour a glass of white wine and enjoy a restaurant quality meal!

PARMESAN SAGE POLENTA STICKS

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.

BRISKET SUPPER WITH MUSHROOM-SAGE POLENTA

Steps:

• Preheat the oven to 350 degrees F.
• Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more.
• Remove the brisket to the carving board and cover with foil to keep warm.
• Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.
• Heat 3 tablespoons extra-virgin olive oil over medium-high heat and add garlic and mushrooms, cooking until very tender, season with salt and pepper and stir in sage. Bring the stock-milk mixture to a boil in a saucepot and add the polenta. Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot. Add the butter, if using and fold in mushrooms.
• Slice the brisket and serve with sauce over polenta with mushrooms. Cool half of the brisket and store for later in the week. Scatter a few bitter greens over the top for an optional garnish.

POLENTA "PIZZA" WITH CRUMBLED SAGE

Steps:

• 1. Bring 4 cups water to a boil in a large heavy saucepan and add 2 teaspoons salt. Whisk in the polenta and continue whisking as it begins to bubble. After a minute or two, when the polenta has thickened a bit, reduce the heat to low and let cook gently, stirring occasionally, for about 45 minutes, until thickened and smooth, with no raw cornmeal taste. If the polenta gets too thick as it cooks, add a bit more water. Remove a spoonful and cool, then taste and adjust the seasoning, if necessary.
• 2. Spread the polenta on a lightly oiled baking dish to a thickness of 1/2 inch. Let cool and set, preferably overnight, in the refrigerator.
• 3. Heat the oven to 400°F, with a rack in the top third. Tear the mozzarella into big shreds and scatter over the polenta. Top with the Parmesan. Drizzle lightly with oil and crumble the sage leaves on top.
• 4. Bake the polenta until the cheese is bubbling and lightly browned, 10 to 15 minutes. Sprinkle with red pepper flakes and freshly ground black pepper to taste and let cool slightly.
• 5. Serve cut into rough wedges or squares.