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Sage Polenta

 Sage Polenta
Bits of sweet red pepper peek through these pretty polenta squares that have a slightly sweet corn flavor and are generously seasoned with sage. Serve this traditional ethnic side dish with Italian entrees...or even Southwestern fare, suggests our Test Kitchen staff.
6 ServingsPrep: 20 min. + chilling Cook: 25 min.


  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1 teaspoon butter
  • 3 cups water
  • 1 cup fat-free milk
  • 1 cup cornmeal
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil


  • In a large nonstick saucepan, saute the onion, red pepper and garlic
  • in butter until tender. Stir in water and milk; bring to a boil over
  • medium heat. Gradually whisk in cornmeal, whisking constantly to
  • prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or
  • until cornmeal is tender.
  • Stir in the Parmesan cheese, sage, salt and pepper. Spread into a
  • 13-in. x 9-in. pan coated with cooking spray. Cover and refrigerate
  • for 30-45 minutes or until firm.
  • Cut into 12 squares. In a large nonstick skillet, cook polenta in
  • batches in oil over medium-high heat for 3-4 minutes on each side or

2 of 2

Sage Polenta (continued)

Directions (continued)

  • until lightly browned. Serve warm. Yield: 6 servings.
Nutritional Facts: 2 squares equals 143 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 386 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.