Cooking, Recipes, Side dishes

Parmesan Polenta Squares with Sage Salt

September 2, 2013

Parmesan Polenta Squares with Sage Salt

I secretly like being at home without men. For some strange reason guys need meat at every single meal. Austrian dishes are quite meat-laden as they are so it requires good negotiation skills to convince the men in my family to cook a lunch or dinner that’s vegetarian. Even the most filling meal isn’t good enough if it doesn’t require the smallest piece of meat.

That’s why, when it’s just us girls, I whip out all the vegetarian recipes while I have the chance.

Parmesan Polenta Squares with Sage Salt11

I’m sure I don’t need to explain to you how good polenta is. It’s just one of those things that’s delicious without requiring a million different add-ins. We used to cook it according to a recipe we found in one of our favorite cookbooks adding in everything from milk, eggs to butter. Reality is, polenta is just as easily cooked in water with a bit of vegetable stock. So why go through all the extra work?

As a little extra burst of flavor I chose to season the cooked polenta with sage salt. Sage complements the slightly nutty flavor of polenta perfectly and parmesan can be tossed on top of just about anything and the meal will taste good.

We had the polenta squares alongside a fresh garden salad, but it makes a great side to fish and meat too. A generous sprinkle of parmesan rounds everything off nicely.

Parmesan Polenta Squares with Sage Salt

Parmesan Polenta Squares with Sage Salt

makes 12 large squares

Sage Salt


  • 1 tbsp. dried sage
  • 2.5 tbsp. Himalayan salt



    In a food processor or blender, blend the two ingredients together. Store in an airtight container.

    Parmesan-Polenta Squares


  • 500g polenta {cornmeal}
  • 1.3 liters water {or vegetable broth}
  • a pinch of sage salt {recipe above}
  • pepper and dried chili
  • a pinch of nutmeg
  • 100g parmesan, grated + extra {~30g} for garnish
  • a few knobs of butter
  • 1 tbsp. olive to grease pan


    Cook the polenta in water or vegetable broth {for more flavor}. After about 12-15 minutes when fully cooked season with sage salt, pepper, chili flakes, a pinch of nutmeg and, if required, a pinch of salt. Add in the grated parmesan. Stir until combined. Then, evenly spread the polenta on a lightly greased baking sheet and let cool completely. Once cooled, cut the polenta into 12 even squares. Heat up a knob of butter in a large skillet and on medium-high heat cook the polenta until golden. Carefully flip over to the other side until golden brown. Serve immediately with a light coating of freshly grated parmesan.

    Parmesan Polenta Squares with Sage Salt

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