It’s starting to get chilly here in Pennsylvania and that always makes me crave some comfort food. I love that meal that makes me feel cozy and warm…like curling up by the fire. Since I seemed to be surrounded by pumpkin everything…I decided to add it into the polenta. Thanksgiving just happened….and I keep thinking about how crisp my turkey skin was…due to the sage butter I rubbed all over the bird. I think sage would be a perfect, fresh flavor to go along with the buttery, creamy polenta. The top is drizzled with an emerald sage butter sauce to cover the brown buttered scallops. This immediately put a smile on my face and I enjoyed each and every unique flavor and texture of this dish.
Polenta is so warming, unique and a quick way to whip up a meal. As soon as I stir it into some hot broth, or milk etc, it cooks up in minutes. It is so versatile and you can keep it simple or add different ingredients to it. It was a food staple for the peasants in Italy and still remains a loved staple in my household. The texture is fascinating to me. It turns gelatinous and you can slice it into bars, or just serve it as is…and taste all of the many flavors of it. You can slice it and place your favorite protein on top along with your favorite fresh herb for a complete meal. This grain is reasonably priced, filling and nutritional, so try this recipe and you will love it as much as I do!
Brown Butter Scallops w/Sage Pumpkin Polenta
6 tbsp butter
3 tbsp chopped sage
3 sage leaves
3 cups low sodium chicken broth
1/2 cup pumpkin puree
1 cup polenta
3/4 cup pecorino romano cheese (grated)
1/2 cup parmesan cheese (grated)
2 tbsp cream cheese
salt & pepper to taste
In a hot saute pan, put in a tbsp of butter. Fry a few sage leaves and set aside. Put the scallops in once the butter melts. Cook each side until browned (about 5 minutes).
In a separate pan, bring the chicken broth to a boil. Add in the pumpkin, stir, then add the polenta. Add the cheeses, then add 2 tbsp butter in the pumpkin polenta. Let simmer for a few minutes and stir in 2 tbsp of the fresh, chopped sage leaves.
In a separate bowl, put the remaining butter, sage leaves and salt and pepper to taste.
Spoon the polenta mixture on the plate, and place the scallops on the polenta and the fried sage life in the middle. Enjoy!!