Polenta is so easy to make. I have had a tube of premade polenta in my fridge for a while (hmm, that long shelf life kind of worries me...) and I have been ignoring it because I'd rather make the real thing. Like this one that I made last time - Roasted Garlic Polenta.
Last week I picked up a pre-made crabcake for myself (I know, I know, but hey, I'm almost 8 months pregnant and felt like something easy and surprisingly, it was really good!!). I decided to make sauteed spinach and polenta as sides. For the polenta, I added the flavors of fresh sage and gorgonzola cheese.
- 3/4 c stoneground yellow cornmeal
- 3 cups chicken or vegetable broth (I used chicken)
- 4 fresh sage leaves, finely chopped
- Approximately 1/2 c crumbled gorgonzola cheese
- If needed, salt and pepper to taste
- Bring liquid to a boil
- Add sage, then slowly start to whisk in the cornmeal. Continue to whisk until it thickens but is creamy, and pulls away from the sides of your pot - about 12 minutes.
- Add cheese and continue to whisk
- Season with salt and pepper if needed (I only used freshly ground black pepper, about 2-3 turns of the pepper mill)
The gorgonzola and sage couldn't have been better together. And look how creamy this is - yum!!!