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.

Reviews & Comments 5

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  • borinda 7 years ago
    I love polenta because it is fast and easy. You're right, adding all sorts of goodies to the batter or even using polenta as a base and topping with breakfast basics like sunnyside-up eggs is delicious and appealing. Isn't it great to look like you've fussed?
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  • elgourmand 7 years ago
    Sounds delish. I love corn meal anything. RJ
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  • sday5 7 years ago
    great. thanks
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    " It was excellent "
    nativeprincess ate it and said...
    Loved it! Great with salad....
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  • cookingcrazy 7 years ago
    i will make this soon....thanks
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  • valinkenmore 7 years ago
    Love polenta - this sounds great!
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