Vegetarian Sage-Butter Corn Polenta

Total time35 min

Prep time5 min

Cook time30 min

Creamy stone-ground cornmeal simmers into a thick, glossy polenta, finished with melted butter and finely grated Parmesan for a rich, savory base. Fresh sage leaves get crisped in browned butter until nutty and fragrant, then spooned over each bowl with all that golden, toasty flavor. A pinch of flaky sea salt and an extra shower of Parmesan on top take it from comforting side dish to something worth serving on its own. The whole thing comes together in one saucepan and one small skillet, with a satisfying contrast between the smooth, spoonable polenta and the crisp, crackly sage leaves on top. It's a cozy, restaurant-style plate that fits neatly into a vegetarian dinner rotation, whether you're serving it as a starter or the main event.

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 Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz
See all
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp kosher salt
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
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!