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Creamy Sage Polenta

This savory polenta goes well with Braised Crock Pot Short Ribs with Beets.

Ingredients

  • 2 tablespoons butter

  • 3 tablespoons fresh sage leaves, sliced

  • 2 cups milk

  • 2 cups chicken stock

  • 1 1/3 cups quick-cooking polenta

  • Freshly grated nutmeg

  • 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

Preparation

Place a medium size pot over medium-high heat and melt the butter. Add the sage and cook until aromatic and lightly golden, 2-3 minutes. Add the milk and chicken stock to the pot and bring to a boil.

When the liquids boil, whisk in the polenta and cook, continuing to whisk, until thickened, 2-3 minutes. Season the polenta with nutmeg, grated Parmigiano Reggiano, salt and pepper. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...