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Polenta With Sage Recipe
|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|
Serving size: Complete recipe
Calories 887 Calories from Fat 611
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 19.3 g96.4%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 3906.3 mg162.8%
Total Carbohydrates 64 g21.3%
Dietary Fiber 7.3 g29.2%
Sugars 0.1 g
Protein 6 g12.2%
Vitamin A 20.9% Vitamin C 2.7%
Calcium 9.2% Iron 23%
*Based on a 2000 Calorie diet
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.