Sage Polenta Disks
From impssweetp 13 years ago
- 40 min. plus 1 hr re to make
- Serves 4-6
A modern alternative to the usual toast
Ingredients
- 21/2 cupe milk (whole) shopping list
- 1 tbs usalted butter shopping list
- 11/4 cups precooked or instant polenta (yellow cornmeal) shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- 2/3 cup finely chopped fresh sage leaves shopping list
- oil shopping list
How to make it
- Beat the milk and butter in a large saucepan until nearly boiling. Using a whisk, briskly stir in the polenta and stir constantly over medium heat for 2-3 minutes, or until thick. Remove and allow to cool for 1 minute.
- Add the Parmesan and sage, season well and cool for another 5 minutes. Lightly flour the work surface and roll or press out the polenta to a thickness of 1/2 inch. Allow to cool and become firm for 1 hour. Using a 2-inch plain biscuit cutter, cut out 25-30 rounds., Place the rounds in a single layer onto baking sheets lined with parhment paper and cover until they are needed.
- Note: Use under fresh green salad, under any meat and gravy recipe, or with eggs for breakfast.
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