As Seen on SA Live: Roasted Garlic Parmesan Polenta with Brown Butter & Crispy Sage
Roasted Garlic Parmesan Polenta with Brown Butter & Crispy Sage
By Chef Sarah Kim | Owner & Executive Chef | Chef to Table LLC
There's something undeniably comforting about a warm, creamy bowl of goodness during the holidays.
Growing up with Southern food traditions, I've always appreciated dishes that bring people together through simple ingredients and rich, satisfying flavors. And while mashed potatoes and traditional grits will always have their place at the table, sometimes it's fun to introduce something a little unexpected.
Enter Roasted Garlic Parmesan Polenta with Brown Butter and Crispy Sage.
This dish takes humble cornmeal and transforms it into something luxurious. Slowly simmered until creamy, enriched with sweet roasted garlic and freshly grated Parmesan, then finished with nutty brown butter and fragrant crispy sage leaves.
It's rustic, elegant, and deeply comforting.
Think of it as the beautiful meeting point between Southern-style grits and classic Italian polenta.
This is the third dish in my Thanksgiving Reimagined collection, featured during my November 16 appearance on KSAT 12.
And trust me, this is one side dish that deserves a permanent place at your holiday table.
Why You'll Love This Recipe
The magic of this dish is its simplicity.
Roasting garlic transforms its sharp, pungent flavor into something mellow, sweet, and buttery.
Parmesan adds savory depth, while the cornmeal creates a creamy, comforting foundation.
Then comes the finishing touch: golden brown butter infused with crispy sage.
As the butter browns, its milk solids develop a toasted, nutty aroma that complements the earthy sage and sweet roasted garlic beautifully.
The result is a side dish that feels indulgent without requiring complicated ingredients or techniques.
And because we're using readily available yellow cornmeal, you don't need to search for specialty polenta to make it at home.
The Recipe
Prep Time: 10 minutes
Cook Time: 35–50 minutes, including roasting the garlic
Total Time: Approximately 50–60 minutes
Servings: 6–8 side portions
Ingredients
For the Roasted Garlic
1 whole head of garlic
1 teaspoon extra-virgin olive oil
Pinch of kosher salt
For the Creamy Parmesan Polenta
1 cup yellow cornmeal, preferably fine-ground
3 cups low-sodium chicken or vegetable stock
1 cup unsweetened, unflavored almond milk
¾ cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
Roasted garlic cloves, mashed
Kosher salt, to taste
Freshly cracked black pepper, to taste
Additional warm stock, as needed
For the Brown Butter & Crispy Sage
2 tablespoons unsalted butter
8–10 fresh sage leaves
Freshly cracked black pepper, optional
Instructions
Step 1: Roast the Garlic
Preheat your oven to 400°F.
Slice approximately ¼ inch from the top of the garlic head, exposing the cloves.
Place the garlic on a small piece of aluminum foil, drizzle with olive oil, and sprinkle with a pinch of salt.
Wrap loosely and roast for 35–45 minutes, until the cloves are soft, golden, and fragrant.
Allow to cool slightly, then squeeze the roasted cloves from their skins.
Mash into a smooth paste using a fork.
Chef's Tip: Roasted garlic has a naturally sweet, mellow flavor. It's an easy way to add depth without overwhelming the dish.
Step 2: Prepare the Creamy Polenta
In a medium, heavy-bottomed saucepan, combine the stock and almond milk.
Bring to a gentle simmer over medium heat.
Gradually whisk in the cornmeal in a slow, steady stream to prevent lumps.
Reduce the heat to low and continue cooking, stirring frequently, until the cornmeal becomes tender, smooth, and creamy.
Depending on the grind of your cornmeal, this may take approximately 10–30 minutes.
If the mixture becomes too thick before the cornmeal is fully cooked, gradually add additional warm stock.
Chef's Tip: Patience is key. The cornmeal should be completely tender, without a gritty texture. Fine-ground cornmeal generally cooks faster than traditional coarse-ground polenta.
Step 3: Add the Roasted Garlic & Parmesan
Once the cornmeal is fully tender, stir in the mashed roasted garlic.
Add the Parmesan cheese and unsalted butter.
Stir until everything is fully incorporated and the polenta develops a smooth, creamy consistency.
Season with kosher salt and freshly cracked black pepper.
Keep warm over very low heat, adding a splash of stock if necessary.
Chef's Tip: Parmesan adds saltiness, so always taste before adding additional salt.
Step 4: Make the Brown Butter & Crispy Sage
In a small, light-colored skillet, melt the butter over medium heat.
Add the fresh sage leaves.
Allow the butter to foam and gently bubble while the sage leaves crisp.
Watch carefully as the milk solids begin turning golden brown and develop a toasted, nutty aroma.
Remove the skillet from the heat as soon as the butter reaches a golden amber color.
Transfer the sage leaves to a paper towel to drain.
Chef's Tip: Brown butter can go from perfectly nutty to burnt in seconds. A light-colored pan makes it easier to monitor the color.
Step 5: Plate Like a Chef
Spoon the warm Parmesan polenta into a shallow serving bowl.
Use the back of a spoon to create gentle swirls across the surface.
Drizzle the warm brown butter over the polenta, allowing it to settle naturally into the swirls.
Arrange the crispy sage leaves on top.
Finish with freshly cracked black pepper and a light dusting of Parmesan, if desired.
Serve immediately.
Make-Ahead Tips for Thanksgiving
Polenta is best served fresh, but with a little planning, you can still prepare much of this dish ahead of time.
The Day Before:
Roast the garlic and refrigerate it in an airtight container.
Grate the Parmesan cheese.
Measure your cornmeal and other ingredients.
Prepare the polenta in advance if necessary, keeping it slightly looser than your desired finished consistency.
Refrigerate cooked polenta promptly in shallow containers.
On Thanksgiving Day:
Transfer the chilled polenta to a heavy-bottomed saucepan.
Add warm stock or unsweetened almond milk a little at a time while reheating over low to medium-low heat.
Stir frequently until the polenta becomes smooth and creamy again and reaches 165°F throughout.
Adjust the seasoning as needed.
Prepare the brown butter and crispy sage just before serving for the best flavor and texture.
Chef's Tip: Polenta naturally firms up as it cools. Don't panic if your refrigerated polenta looks solid! Gentle heat, additional liquid, and a little patience will help restore its creamy texture.
Polenta vs. Grits: What's the Difference?
Polenta and grits share a common foundation: ground corn.
Traditionally, Italian polenta is made with ground flint corn, while Southern grits are commonly made from dent corn, sometimes treated with an alkaline solution to produce hominy grits.
Both can be creamy, comforting, and incredibly versatile.
For this recipe, I'm using fine-ground yellow cornmeal, which produces a smooth texture and is readily available in most grocery stores.
It's a wonderful way to combine Italian inspiration with the comfort of Southern cooking.
And that combination is exactly what Chef to Table is all about.
What Can You Serve with Parmesan Polenta?
This versatile side pairs beautifully with roasted turkey, braised short ribs, herb-roasted chicken, seared mushrooms, and slow-cooked beef.
For Thanksgiving, it's a delicious alternative to mashed potatoes and pairs especially well with rich gravies and roasted meats.
You can even serve it as the foundation for a hearty meal long after the holidays are over.
A New Tradition Worth Sharing
The holidays remind us that some of the most memorable dishes begin with the simplest ingredients.
Cornmeal, garlic, butter, cheese, and fresh herbs may not sound extravagant on their own.
But when thoughtfully prepared, they create something special.
That's one of the things I love most about being a chef: transforming familiar ingredients into experiences worth remembering.
Whether you're preparing Thanksgiving dinner for two or hosting a house full of family and friends, I hope this recipe inspires you to bring something new to your table.
Experience Chef to Table
At Chef to Table LLC, food is more than a meal. It's an opportunity to create connections, celebrate traditions, and explore new flavors.
From customized meal preparation and intimate private chef experiences to special-event catering, I bring thoughtful, chef-crafted cuisine directly to your table.
Global Flavors. Southern Roots. Asian Influence.
Explore our services and discover more seasonal recipes at:
From my kitchen to your table,
Chef Sarah KimOwner & Executive ChefChef to Table LLC
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