SAGE POLENTA
Provided by Martha Stewart
Categories 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
Yield Serves 4
Number Of Ingredients 5
Steps:
- 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.
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Giovonna Samuel
[email protected]No thanks.
Shane Boucher
[email protected]I'll pass.
April Hayes
[email protected]Could be better.
kokosnuss24yt
[email protected]Meh.
Andrew Konner
[email protected]Not bad!
Faith Ojini
[email protected]Delicious!
Hamd Butt
[email protected]This recipe was a total fail. The polenta never thickened and the sage butter sauce was greasy. I would not recommend this recipe.
Vidit Jain
[email protected]The polenta was a little too firm for my liking, but the flavor was spot on. I'll try cooking it for a shorter amount of time next time.
Mubashar Ansari
[email protected]This dish was a bit bland for my taste, but I think that's just a personal preference. I would recommend adding more salt and pepper to taste.
Kamran Raja
[email protected]I've never made polenta before, but this recipe was easy to follow and turned out great. The sage butter sauce was the perfect complement to the creamy polenta.
Subash Kandal
[email protected]This sage polenta was a hit at our dinner party! The flavors were perfectly balanced and the polenta was cooked to perfection. We will definitely be making this again.