Sage Polenta Recipe

Sage Polenta Recipe

  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1 teaspoon butter
  • 3 cups water
  • 1 cup fat-free milk
  • 1 cup cornmeal
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  1. 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.
  2. Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
  3. 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.
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