Polenta with Cranberry & Crispy Sage

Polenta with Cranberry & Crispy Sage

Polenta with Cranberry & Crispy Sage
  • Prep Time

    5 minutes
  • Cooking Time

    50 minutes
  • Serving Size

    About 4 servings


  • Craisins® Original Dried Cranberries2 cups
  • Orange juice1 cup
  • Water4 cups
  • Vegetable stock1 cup
  • Polenta1 cup
  • Salt and white pepper
  • Olive oil1/2 cup
  • Bunch sage leaves1/2
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


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. Celebrity recipe brought to you by: Jesse Tyler Ferguson

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.