Sage Butter Polenta
Sage Butter Polenta
Adding a sage infused brown butter to compliment the nutty Parmigiano Reggiano and salty Pecorino at the end will give you a new perspective on a basic classic.
TYPE | SIDE DISH |
SERVES | 4 |
DIFFICULTY | EASY |
PREP TIME | 5 MIN |
COOK TIME | 45 MIN |
Ingredients
- 5 cups of water plus more if needed
- salt to taste
- 1 cup course yellow polenta
- 4 tablespoon unsalted butter, divided
- 5 to 6 sage leaves
- ¼ to ½ cup of freshly grated cheese Parmigiano Reggiano and Pecorino, mixed
- freshly cracked black pepper
Directions
- In an All-Clad D5 Stainless 3 Quart Sauce Pan bring the water to a low rolling simmer. Add the salt to the water and slowly whisk the polenta with an All-Clad Stainless Steel Whisk into the pan until fully incorporated.
- Once the polenta begins to bubble bring the heat setting to low. Cover and cook for 50 minutes whisking regularly. If the polenta begins to get too dry add a bit of water to keep the consistency.
- While the polenta cooks, melt 2 tablespoons of butter in an All-Clad 8 inch D5 Fry Pan and cook for 2-3 minutes.
- Add the sage leaves and fry for about a minute, until crispy.
- Remove the leaves and set aside. Remove the brown butter from the heat and reserve.
- The polenta is done when it is thick and creamy. Turn off the heat. Add the remaining 2 tablespoons of cold unsalted butter and the cheese mixture. Stir until fully incorporated.
- Add ½ of the reserved sage brown butter and incorporate.
- To serve, top with the remaining sage butter along with the crispy sage leaves and more grated cheese if desired.
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