Sage Polenta

Category : Vegetables

Author : Michele

Hits : 6953

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Date : 09/09/2009


1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 tsp butter
3 cups water
1 cup fat-free milk
1 cup cornmeal
1/4 cup grated Parmesan cheese
2 tsp minced fresh sage
3/4 tsp salt
1/4 tsp pepper
2 tsp canola oil


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. pan coated with 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.

Serves 6

Vegetables RECIPES
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