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Sage and onion polenta

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 7
Servings 6


  • 50
  • 1
    onion, finely diced
  • 5
    crushed garlic
  • 45
    freshly chopped sage
  • 1
    salted water
  • 250
    precooked cornmeal
  • butter for frying (optional)


Melt butter, add onion and garlic and sauté until glossy. Add sage and sauté for 1 minute over low heat. Add water, increase temperature, and bring to boil. Gradually add cornmeal, stirring constantly to amalgamate. Polenta is ready after 3 minutes. Serve immediately, or pour polenta into buttered mini loaf pans, top with whole sage leaves and leave to cool. When ready to serve, unmould polenta, cut into slices and fry on both sides in melted butter until crisp and golden brown.

Read more on: shallow-fry

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