These crispy polenta rectangles are a delicious side dish, a satisfying and healthy alternative to good old potato sides. These beauties have a crispy and fragrant crust and a creamy center. They are very easy to prepare and quite quick. The less simple parts (because I cannot define them as challenging) are the preparation of the polenta and the baking part. Between those two parts there is a waiting period, a part where the polenta is refrigerated to firm up. In order to save some time I prepare my creamy polenta, I pour it in a tray and I leave it aside to cool down. While my polenta is firming up, I always prepare my protein. After the polenta is nice and firm, I slice it, I place the rectangles on a parchment paper-lined tray and I broil them to get them nice and crispy. To get the crispy crust you can also fry them in a nonstick frying pan but I prefer the broiled version.
I like to pair my crispy polenta with a rich, nutty and tangy beurre noisette and sage sauce. For this sauce I melt some butter in a skillet. When the butter has melted, I get rid of the foam from the surface and I continue cooking the butter until it turns golden brown. I add some fresh sage leaves, lemon juice and walnuts. Super simple and de-li-cious! Continue reading Baked Polenta with Butter, Sage and Walnut Sauce