Description
A creamy, savory polenta enriched with nutty brown butter, topped with sweet caramelized onions and crispy fried sage for a comforting, elegant dish.
Ingredients
Scale
For the Crust:
- 1 cup coarse polenta (cornmeal)
- 4 cups water or vegetable broth
- 1 teaspoon salt
- 1/2 cup unsalted butter
- 2 large yellow onions, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon brown sugar (optional)
- 1/4 cup fresh sage leaves
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a medium pot, bring water or broth to a boil. Gradually whisk in polenta and salt. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until thick and creamy.
- While polenta cooks, heat olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for 20-25 minutes until golden brown and caramelized. Stir in brown sugar if using, and season with salt and pepper.
- In a small saucepan, melt butter over medium heat. Cook until butter turns golden brown and smells nutty, about 3-5 minutes. Remove from heat, add sage leaves, and fry until crispy, about 30 seconds. Set aside.
- Stir Parmesan cheese into the cooked polenta until melted and combined. Season with additional salt and pepper if needed.
- Serve polenta in bowls, topped with caramelized onions, crispy sage leaves, and a drizzle of the brown butter.
Notes
You can customize the seasonings to taste.