Sage & Onion Polenta

Page 192

| Course Type: Other

(1 review)

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I've been eating and making a form of polenta for as long as I can remember. I grew up eating southern polenta, what we called mush. We always used coarse ground cornmeal. I've made polenta on top of the stove and in the oven but I've never used a method quiet like this one. This polenta was good but even better when we added some Parmesan cheese and actually got a bit thicker. It never got as thick as I like it though. I've happy to have tried it this way but the way I usually make it cooks faster and gets thicker so I'll stick to that. I plan on using the left overs to make another recipe one day this week.

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