Low Sodium Sage-Butter Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
See all
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup stone-ground yellow cornmeal (polenta-style)
2 tbsp unsalted butter
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ tsp black pepper

For the sage butter

3 tbsp unsalted butter
12 fresh sage leaves
¼ tsp red pepper flakes (optional)

For serving

flaky sea salt, to taste
Omit this
This ingredient likely doesn’t work for the diet.
extra parmesan cheese, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Combine the water, chicken broth, and kosher salt in a medium saucepan and bring to a boil over high heat.
2
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no lumps.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!