Mediterranean Diet Friendly Sage-Butter Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

Mediterranean Diet Friendly Sage-Butter Corn Polenta

Creamy stone-ground cornmeal simmers low and slow into a silky, spoon-coating polenta, finished with grated Parmesan and a good crack of black pepper for depth. Fresh sage leaves get toasted in a hot skillet until crisp and fragrant, then scattered over each bowl along with a whisper of heat from red pepper flakes if you like a little kick. A final pinch of flaky sea salt and an extra flurry of Parmesan turn this humble cornmeal dish into something warm, rustic, and genuinely craveable. The whole thing comes together in one pot plus a quick skillet step, so it's easy enough for a weeknight but feels special enough for company. Leaning on herbs, good cheese, and simple grains rather than anything heavy or overly processed, this polenta is a natural fit for a Mediterranean diet table.

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Ingredients

4 servings

For the polenta

4 cups water
1 cup chicken broth
Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
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1 tsp kosher salt
1 cup stone-ground yellow cornmeal (polenta-style)
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup parmesan cheese, finely grated
¼ tsp black pepper

For the sage butter

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
12 fresh sage leaves
¼ tsp red pepper flakes (optional)

For serving

flaky sea salt, to taste
extra parmesan cheese, for serving (optional)

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.

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