Sage Polenta DisksFrom impssweetp 5 years ago
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.