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Sage Polenta

"Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff."
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Ingredients

45 m servings
Original recipe yields 6 servings

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Directions

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  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. x 2-in. pan coated with nonstick cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
  3. Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.

Footnotes

  • Nutritional Analysis: 2 squares equals 143 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 386 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews

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The flavor of this polenta is phenomenal! I didn't have fresh sage, so I used 1 teaspoon dry rubbed sage instead. I also threw in a bit of fresh chives to use them up. The refrigerator time i...

Very good! I just made this with spinach and tomato sauce. Delicious. This recipe (or any polenta recipe) is good with a teaspoon of chicken base (different than bouillon or stock. I use the br...

I live in Taiwan and make my own single serving pot pies. I had been using puff pastry as toppers and then I saw this recipe and gave it a try as the topping. Wow it gives my pot pies awhole new...

I made this recipe without the onion/pepper/garlic. Just did the polenta with sage and parmesean, and left it soft to serve with pork tenderloin in a tomato/onion/rosemary sauce over it. Delis...

This was delicious, and pretty easy. I put it in the freezer instead of the refrigerator to shorten the chilling time.

Very yummy and easy to make. I followed the recipe to the letter and see lots of possibilities for variation.

This was wonderful. Be sure to add a good amount of Parmesan, sage and salt.