What you'll need:
- 250g quick cook polenta
- 150ml hot vegetable stock
- 25g butter
- 75g grated Manchego
- 3 fresh sage leaves, chopped
- Salt and pepper
For the sage butter
- 3 fresh sage leaves
- 50g butter
Time: 10 minutes
This tasty dish couldn’t be simpler. Start by putting the polenta into a saucepan, and covering with the stock. Bring to the boil and simmer for 2 minutes.
Stir in the butter, sage, and Manchego. Season well with sea salt and freshly ground black pepper, and add a dash of water if the polenta feels too stiff.
Make your nut-brown sage butter. Place the butter in a small saucepan, and heat gently until it reaches the perfect shade of nut brown. Take care not to burn it! Add the sage leaves, and gently cook for a further 4 minutes. Serve the polenta in a bowl with the sage butter and sage leaves over the top. Delicious!
This dish will go brilliantly with the red-fruited Charosa Tempranillo 2014. This stunning wine is going to go well with polenta so this two should be a winning combo!
There you have it -- a quick recipe for Manchego and Sage Polenta!
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