Creamy Polenta with Sage
Move over, mashed potatoes. This Creamy Polenta with Sage is the ultimate comfort food for all of your holiday menus.
Ingredients
- 2 Tablespoons olive oil
- 20 whole sage leaves plus 2 Tablespoons, minced
- 4 Tablespoons butter separated in half
- ½ cup shallots minced
- 1.5 teaspoons mineral salt
- 20 grinds of freshly-cracked black pepper
- ¼ teaspoon granulated garlic
- 3 cloves garlic minced finely
- 5 cups chicken stock
- 2 cups dry polenta
- ½ cup heavy cream
- 2 cups parmesan grated on a microplane, separated in half
Instructions
- To a small saute pan, add olive oil and heat pan over medium heat for 1 minute. Add sage leaves and lightly fry, for 1-2 minutes per side until lightly crisp. Carefully transfer to a paper-towel lined plate to cool and drain. Set aside.
- Measure and cut all remaining ingredients before beginning to cook- as the process goes quickly. To a 8-quart Dutch oven over medium heat, add 2 Tablespoons of butter with minced sage and shallots. Stir in salt, pepper and granulated garlic. Saute for 2-3 minutes until translucent then stir in minced garlic. Saute and stir an additional 1 minute.
- Pour in chicken stock and bring to a light simmer. Turn heat down to keep it at a light simmer- not boiling. With one hand, begin slowly pouring in polenta, a little at a time, making sure to whisk constantly.
- Gently stir and simmer polenta for 4-5 minutes until thickened and cooked. Stir in remaining butter along with heavy cream and 1/2 of the parmesan.
- Quickly pour polenta into a prepared casserole dish, smoothing the top. Sprinkle remaining parmesan evenly atop then pop under the broiler for 3-5 minutes, watching carefully, until lightly browned and bubbling.
- Garnish with crispy sage leaves scattered atop and serve immediately.