- 2 cups
- 1 cup orange juice
- 4 cups water
- 1 cup vegetable stock
- 1 cup polenta (coarse, not cornmeal or grits)
- Salt and white pepper, to taste
- 1/2 cup olive oil
- 1/2 bunch sage leaves, fresh
In a small saucepan, combine Ocean Spray® Craisins® 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 remove with slotted spoon. Let them rest on paper towels and season with salt.
To serve, spoon polenta into bowls. Top with cranberry mixture and sage leaves.
Chef’s Tip: Once prepared, polenta can be poured into baking pan and placed into refrigerator to let set (>1hr). Once set, polenta can be cut into squares (or any desired shape) and sautéed in oil until crisp.
Celebrity recipe brought to you by: Jesse Tyler Ferguson