Cheesy Sage Polenta
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 13mins
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- Serves
- 6
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- Calories
- 345
The perfect accompaniment to anything that requires something creamy and dense to mop up the flavour of your main dish. Add more butter, sage & cheese. I use vegetable stock in this recipe, but you can use any liquid stock of choice. More Polenta can be very bland if you don't add a lot of flavour, so don't be shy. Add anything you like. A looser mixture is better than a stiff one as well, as it will thicken on standing. So add more liquid if you feel the texture is a bit solid!
Inspired by: https://tenina.com/recipes/cheesy-saged-polentarecipe updated Dec 21, 2021
Ingredients
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- Unsalted butter
- 70 g
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- Parmesan cheese
- 100 g
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- Mozzarella cheese
- 100 g
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- Fresh sage
- 8 g
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- Pink himalayan salt flakes
- 2 teaspoons
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- Umami paste
- 60 g
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- Instant polenta
- 200 g
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- Vegetable stock
- 400 g
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- Unsalted butter
- as needed
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- Fresh sage
- as needed
Tools
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TM5
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Medium bowl
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Tm5 bowl
Step preview
- Add parmesan cheese, mozzarella cheese and fresh sage to the TM5 bowl
- Mill with MC in place - approx 10 sec, speed 10
- Remove from bowl and set aside
- Add pink Himalayan salt flakes, umami paste, instant polenta and vegetable stock to the TM5 bowl
- Cook - approx 8 min, 100°C, speed 4
- Add cheese mixture and butter back to TM5 bowl
- Blend with MC in place - approx 1 min, speed 4
- Serve immediately garnished with sprigs of sage and of course, more butter