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🍽️ Crispy Sage Polenta Cubes

344 kcal · 30 min · 4 servings

Ingredients

• 700 ml vegetable broth
• 250 g polenta (cornmeal)
• 40 g parmesan
• olive oil (for the baking sheet)
• 4 tbsp butter
• 8 sage leaves
• coarse sea salt

Instructions

1. 1. Heat the vegetable broth together with the olive oil in a pot until it boils.
2. 2. Slowly stir the polenta and the grated Parmesan into the boiling broth.
3. 3. Remove the pot from the heat and let the polenta rest for about 20 minutes to swell.
4. 4. Spread the polenta onto a small, oiled baking sheet to a thickness of 2.5 centimeters.
5. 5. Let the polenta cool completely on the tray.
6. 6. Cut the cooled polenta into cubes or diamonds.
7. 7. Melt the butter in a pan.
8. 8. Add the sage leaves to the hot butter.
9. 9. Fry the polenta cubes in the pan until golden brown on all sides.
10. 10. Sprinkle the finished cubes with coarse sea salt.
11. 11. Serve the polenta cubes in small bowls.

Nutrition per serving

• kcal: 344
• Protein: 5 g · Fett/Fat: 31 g · Carbs: 12 g