Best Parmesan Sage Polenta Sticks Recipes

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

Quick Polenta Rounds With Sage Butter and Parmesan image

This delicious and quick recipe calls for "1 tube prepared polenta" - Many grocery stores carry pre-made polenta in tubes in the refrigerator section which can be sliced into rounds. If you don't have access to pre-made polenta or wish to make your own, I recommend following RecipeZaar "Recipe #45131" (omitting only the last step). Alternately, you can make polenta to your liking, spreading it on a baking sheet while still hot in a 1/4" layer, and cool it in the fridge for an hour or until firm, then use a juice glass to cut small disks out of the polenta. I changed this recipe on 12/11/06 to reflect reviewers' feedback.

Provided by Whats Cooking

Categories Corn

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

cooking spray
1 (16 ounce) package prepared polenta (original, unflavored)
1/2 cup of freshly shredded parmesan cheese
romano cheese
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
3 garlic cloves, finely chopped
1/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
Sprinkle cheese evenly across the polenta.
In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
Broil for 3-5 minutes.

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

Creamy Polenta with Roasted Corn and Fresh Sage image

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Provided by JOE ZARANSKI

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
½ yellow onion, diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
½ cup grated Parmesan cheese

Steps:

Grill corn in the husks, or roast in the oven; cut kernels from cob.
In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

PARMESAN SAGE POLENTA STICKS

Parmesan Sage Polenta Sticks image

Categories Side Bake Parmesan Cornmeal Winter Sage Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 28 polenta sticks

Number Of Ingredients 6

Ingredients

4 cups water
1 1/4 teaspoons salt
1 tablespoon minced fresh sage leaves or 1 teaspoon dried, crumbled
1 1/3 cups yellow cornmeal
1/2 stick (1/4 cup) unsalted butter
1 cup freshly grated Parmesan cheese (about 1/4 pound)

Steps:

Butter a 13- by 9-inch glass baking dish.
In a large heavy saucepan bring water to a boil and add salt. Add sage and 1/3 cup cornmeal, a little at a time, stirring constantly. Reduce heat to low and add remaining cup cornmeal in a slow stream, stirring constantly. Cook mixture over low heat, whisking, 1 minute and remove pan from heat.
Add 2 tablespoons butter and 1/3 cup Parmesan and stir polenta until butter is incorporated. Working quickly, spread polenta evenly in prepared dish and chill until firm, about 20 minutes. Polenta may be prepared up to this point 1 day ahead and chilled, covered.
Preheat broiler and line a baking sheet with foil.
In a small saucepan melt remaining 2 tablespoons butter over low heat. Invert polenta onto a work surface. Halve polenta lengthwise and cut each half crosswise into 14 sticks. Arrange sticks on prepared baking sheet and brush with melted butter. Broil sticks about 4 inches from heat until golden, about 4 to 6 minutes. Turn sticks over and sprinkle with remaining Parmesan. Broil sticks until cheese is golden, about 2 to 3 minutes more.