Sage Polenta Recipe

Name: Sage Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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. pan coated with cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
3
Cut into 12 squares. In a
4
, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup chopped onion, 1/2 cup chopped sweet red pepper, 1 garlic clove, minced, 1 teaspoon butter, and more.

Yes, Sage Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sage Polenta

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