Quick Polenta Rounds With Sage Butter and Parmesan

"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."
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  • 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.

Questions & Replies

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    This was quick, easy, delicious and an economical dish to prepare. There wasn't quite enough sage butter sauce to drizzle over the polenta. I think next time I will increase the sage/butter sauce ingredients a little more. I used tubed organic polenta from Trader Joe's and fresh sage from our garden. Thanks for posting the recipe. Served with a tossed mixed greens' salad and French bread. cg ;)
  2. Chef Kate
    I too had a bit of trouble with the garlic sage butter as written, but the flavors are wonderful and we enjoyed the polenta very much.
  3. NurseJaney
    Had a prepared package of polenta with garlic and basil, and a need to get dinner on QUICK !! Adding the chopped garlic to the bubbling oil and butter caused a minor explosion, and I think the garlic "browned" too quickly, so I took it off the burner and stirred for a few minutes. It was difficult to "drizzle" --I should have used a spoon - but ultimately, the flavors were pleasant. I think the ORDER of the ingredients could better reflect the order of use. (i.e. "spray baking sheet with olive oil spray") First ! We had this with left-over ribs and sauerkraut, and had a full and satisfying meal.



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