Brown butter and sage are a match made in heaven! And when combined with delicious creamy polenta and Parmesan, this dish will not disappoint!
Ingredients:
6 large fresh sage leaves
8 Tablespoons unsalted butter, divided
4 ½ cups vegetable stock - unsalted and high quality
9 oz Polenta-style instant cornmeal
¾ cup grated Parmesan cheese
2 teaspoon kosher salt
½ teaspoon black pepper
Extra sage leaves to garnish optional
4 ½ cups vegetable stock - unsalted and high quality
9 oz Polenta-style instant cornmeal
¾ cup grated Parmesan cheese
2 teaspoon kosher salt
½ teaspoon black pepper
Extra sage leaves to garnish optional
Instructions:
Chop the sage first, as you’ll need it as soon as the brown butter has been made. They don’t need to be finely chopped.Next make the brown butter. Place 6 tablespoons of butter in a small saucepan over medium heat. Cook until the milk solids in the butter brown and the aroma is nutty. Remove from the heat, place in a small bowl and add the sage to the brown butter. Set aside.
Bring the stock to a boil. Once boiling, remove from the heat and, stirring constantly, slowly add the polenta. Do not add the polenta too quickly or it will become lumpy. Stir for 3 minutes, the polenta should be creamy. If it is very thick, thin it out with a little water or stock.
Incorporate the brown butter and sage into the polenta by stirring. Be patient, it takes a minute or so. Stir in the cheese, salt, pepper, and remaining 2 tablespoons of butter until fully incorporated. Taste for additional seasoning. Serve!
Notes:
We generally buy Italian instant polenta brands, but please note that different brands may require a different ratio of polenta to liquid content. The classic ratio is 1 part polenta to 4 parts water. Review the box instructions on the version you purchased and adjust accordingly if the polenta-to-stock ratio is significantly different than the one you are using.
