Most of the time, I forget to make a side when I cook dinner. I’ll steam some green beans or roast some broccoli occasionally, but usually it’s just an entree that ends up on the plate. It’s not that I don’t like side dishes, moreso that I get lazy and don’t think to make one (unless it’s Thanksgiving – then it’s ALL about the sides!).
That being said, I’m always looking for new sides to add to my repertoire. For this week’s swap, I was assigned this awesome polenta recipe from Mary Ellen’s Cooking Creations. Polenta is so versatile… There are a million ways to jazz it up! In this instance, the herby sage and salty gorgonzola paired perfectly together. I served it alongside some steak and haricot vert for a super easy and well rounded meal.
I barely changed anything about this recipe. I reduced the chicken broth by half a cup because that was all that I had. I also allowed the polenta to set and cut it into squares for no other reason than it looks nicer on a plate that way.
- 2 1/2 Cups Chicken Broth
- 4 Sage Leaves, finely chopped
- 3/4 Cup Stoneground Yellow Cornmeal
- 1/2 Cup Blue Cheese, crumbled
- Salt and Pepper, to taste
Add the chicken broth to a medium saucepan and bring to a boil over medium-high heat. When boiling, add the sage.
Slowly whisk in the cornmeal and continue to whisk until the mixture thickens and pulls away from the sides of the pan.
Add the blue cheese and mix until well combined.
Pour the polenta into an 8x8 baking dish and allow to set, about 5 minutes.
Cut into squares before serving and top with additional gorgonzola, if desired.
Very Slightly Adapted from Mary Ellen's Cooking Creations