New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.


45 m servings
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 7
Most helpful
Most positive
Least positive

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.