Description
A creamy, savory polenta enriched with nutty brown butter, topped with sweet caramelized onions and aromatic crispy sage leaves for a comforting and elegant dish.
Ingredients
Scale
For the Crust:
- 1 cup coarse polenta
- 4 cups water or vegetable broth
- 1 teaspoon salt
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 cup unsalted butter
- 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 saucepan, bring water or broth to a boil. Gradually whisk in polenta and salt. Reduce heat to low and simmer, stirring frequently, for 25-30 minutes until thick and creamy.
- While polenta cooks, heat olive oil in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized. Season with salt and set aside.
- In a separate small pan, melt butter over medium heat. Cook until butter turns golden brown and smells nutty, about 3-4 minutes. Add sage leaves and fry for 30 seconds until crisp. Remove sage and set aside.
- Stir Parmesan cheese into the cooked polenta until melted. Pour half of the brown butter into the polenta and mix well. Season with salt and pepper.
- Serve polenta in bowls, topped with caramelized onions, crispy sage leaves, and a drizzle of remaining brown butter.
Notes
You can customize the seasonings to taste.