Jesse Tyler Ferguson puts his spin on classic polenta by adding fall-favorite ingredients like cranberries and sage. With it's bright flavors, it's the perfect side dish for this citrus and sage Thanksgiving turkey.
2 cups Ocean Spray dried cranberries (or any dried cranberries) 1 cup Orange juice 4 cups Water 1 cup Vegetable stock 1 cup Polenta, course Salt, to taste White pepper, to taste 1/2 cup Olive oil 1/2 Bunch of sage leaves
In a small saucepan, combine dried cranberries and orange juice. Cook over low heat, stirring occasionally for 5-10 minutes.
In medium saucepan, combine water, vegetable stock and polenta. Bring to a boil, then reduce heat to low and stir frequently. Let cook for 45 minutes — mixture will become thick and stick to spatula. Season with salt and white pepper.
While polenta is cooking, heat oil in skillet over medium high heat. When oil is hot, add sage leaves. Let cook for 2-3 seconds until crisp and then remove with slotted spoon. Place on paper towels, season with salt, and let rest.
To serve, spoon polenta into bowls. Top with cranberry mixture and sage leaves.
Tip: Once prepared, polenta can be poured into baking pan and placed into refrigerator to let set (about 1 hour). Once set, polenta can be cut into squares (or any desired shape) and sautéed in oil until crisp.
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