Sage-Rubbed Polenta with Whiskey Cream Sauce

Sage-rubbed Polenta with Whiskey Cream Sauce

This recipe is the creation of my daughter Kira.  She loves to cook and to use original combinations of food.  While she is definitely too young to have whiskey, she is pretty adept at cooking alcohol out in recipes.  This is a truly delicious way to enjoy polenta.  And if you don’t have the time to wait for the polenta to set, it is just as good right out of the pan, all warm and creamy.  We used sage right from our garden, and it really paired well with the whiskey sauce.  Although there seem to be a lot of steps to this recipe, the actual prep time is small and it is really worth making!!

For the polenta:

Boil the water in a large saucepan.  Add salt.  Gradually whisk in cornmeal.  Decrease to low and cook, 15 minutes, stirring often.  Turn off heat and stir in earth’s balance to melt.  Spray cooking spray on a 9×11 pan and pour polenta in.  Refrigerate for at least 3 hours, or overnight.

For the sauce:

  • 1 onion, chopped
  • 1/2 c whiskey
  • 1/4 c vegetable stock
  • 1 1/2 c raw cashews

Over medium-high heat, saute the onion in 1 T earth balance spread until lightly browned.  Add whiskey and let the alcohol cook out.  Add broth, salt and pepper and cook on medium until liquid is reduced by half.  Let cool.  Place cashews in a blender and add water just to cover. (If you do not have a powerful blender like a vita mix you may want to pre-soak the cashews overnight).  Blend well.  Add the onion mix and blend again.

For the rub:

  • 2 T olive oil
  • 1 t fresh sage, chopped very fine

In a small bowl, mix olive oil,  sage, and salt and pepper to taste.  Rub over polenta.   Dab any spots with too much oil using a paper towel. Use a glass to cut circles out of the polenta and place on a lightly greased baking sheet.  Broil a few minutes until lightly browned.  Spoon sauce on top.

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