Creamy polenta with crispy sage

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This is such a vibrant and comforting dish, with the frizzled sage leaves giving everything a crispy, savoury lift.

From the garden: sage, garlic
Recipe source: Melissa
Serves: 4 or 24 tastes

Equipment:

  • Chopping board &small knife
  • 1 heavy-based saucepan & lid
  • Scales
  • Measuring jug
  • Grater
  • 1 small saucepan
  • Salad spinner
  • Paper towel
  • Wooden spoons
  • Bowls – 4 small
  • Deep-sided frying pan
  • Serving bowls
Ingredients:

  • 250ml milk plus extra 100ml on standby
  • 250ml water
  • 1 bay leaf
  • 1/2 cup fine polenta
  • 1/3 cup mascarpone
  • 50g grana padano parmesan
  • 25g butter
  • A branch of sage leaves
  • Flaked salt and black pepper

What to do:

  1. Bring the milk, water and bay leaf to the boil in the larger saucepan then remove from heat and allow to infuse for 20 minutes. Strain and discard the bay leaf, bring to the boil again, pour in the polenta and stir continuously until it thickens, about 10-20 minutes, depending on the variety of polenta.
  2. Meanwhile grate the parmesan and measure out the mascarpone.
  3. When the polenta is cooked, add the mascarpone and grated parmesan and mix until well combined. Taste for seasoning and add more salt if necessary. The polenta should be soft and creamy and only just hold its shape. You may need to add a little extra of the standby milk to loosen up the polenta if it becomes too stiff – this will also depend on what brand of polenta you use. You want a sloppy, porridge type consistency.
  4. Pick the sage leaves, then wash and spin them dry. With about a minute to go, heat the butter in the small saucepan over medium heat. Add the sage leaves and cook until they are dark green, crispy and fragrant and the butter is bubbling and turning brown.
  5. To serve, divide polenta among serving bowls. Season generously and scatter with the frizzled sage leaves & browned butter. 

Notes: What is polenta? What is cooking by ‘absorption’ method? What is mascarpone?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

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