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Sage-Laced Polenta Squares

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Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 8
These polenta squares are a nice do-ahead alternative to freshly cooked polenta. Be sure to cool the cooked polenta for at least one hour (overnight is best) or the squares will not hold up when slicing. Serve as an accompaniment to meat dishes or top with sauteed wild mushrooms for an appetizer.
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
2 cups chicken broth
2 cups whole milk
1 cup instant polenta
1/2 cup freshly grated parmesan cheese
1 tablespoon finely chopped fresh sage

2 tablespoons (1/4 stick) butter, melted
Other necessary recipes:
Wine and Herb Braised Brisket
Heat oil in heavy large saucepan over medium heat. Add onion and garlic; saute until tender, about 4 minutes. Add broth and milk. Bring to boil. Reduce heat to simmer. Gradually add polenta, stirring constantly, until all grains are incorporated and no lumps remain. Reduce heat to very low. Stir constantly until mixture pulls away from sides of pan and grains of polenta have softened, about 5 minutes. Remove from heat. Stir in Parmesan and sage; season to taste with salt and pepper.

Rinse 9-inch square baking pan with cold water; drain. Scoop warm polenta into dampened dish; smooth with rubber spatula to 1-inch thickness. Cool polenta at room temperature at least 1 hour, or cover and refrigerate overnight.

TO SERVE: Preheat broiler. Cut polenta into 16 squares. Using offset spatula, transfer polenta squares to broiler pan. Brush each with melted butter. Sprinkle with freshly ground black pepper. Broil until golden brown, about 3 minutes. Place on heated dinner plates with main course; serve immediately.

Recipe created exclusively for by Brigit L. Binns.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 222
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 20g
Sodium: 373mg
% Cal. from Fat: 49%
Cholesterol: 23mg
Protein: 9g
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