Turkey and Sage Polenta Cakes
Turkey And Sage Polenta Cakes is an moderately easy dinner. Made with 3 c. chicken broth, 1/3 c. finely chopped onion, 2 tbsp. finely chopped celery, 1 c. yellow cornmeal (not self-rising) and 1/4 tsp. rubbed sage, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Combine broth, onion, and celery in a large heavy bottom pan. In a small bowl, combine cornmeal and sage.
Stir to mix. Bring broth to a boil.
Reduce heat to simmer and gradually add the cornmeal mixture a half cup at a time, stirring with a wooden spoon. Continue cooking for about 20 minutes or until the mixture is thick and smooth.
It will start to leave a film on bottom and sides of pan.
Remove from heat and stir in butter and cheese. Taste and add salt, if needed. Pour the polenta into a buttered 8 inch square pan.
Allow to cool completely.
Cut the polenta into 2 inch squares.
π· Perfect Pairings
Complete your meal with these
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