Sage Polenta

Sage Polenta
Sage Polenta
If the polenta is ready before the rest of the meal, keep it in the pan and press parchment or waxed paper directly on the surface to prevent a skin from forming; partially covering the pan with the lid will also work. Stir well before serving.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
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
  • coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh sage
  • 3 tablespoons unsalted butter, room temperature
  • Carbohydrate 34 g(11%)
  • Cholesterol 23 mg(8%)
  • Fat 10 g(15%)
  • Fiber 3 g(14%)
  • Protein 3 g(7%)
  • Saturated Fat 6 g(29%)
  • Sodium 817 mg(34%)
  • Calories 237

Preparation 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. From Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family & Friends by Martha Stewart. Copyright © 2009 by Martha Stewart. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.

Preparation 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. From Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family & Friends by Martha Stewart. Copyright © 2009 by Martha Stewart. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.