Polenta à la sauge cuite au four

Cornbread with fresh sage

Fresh sage lightly sautéd in butter and stirred into a cornmeal or polenta batter lends a lively touch in this easy cornbread recipe. Preparation takes less than an hour.

The main challenge, depending on where you live, may be rounding up the ingredients. Fresh sage — essential, as it’s what gives this cornbread its heady flavor — can be found at farmers markets and good grocery shops (I did a quick internet search and discovered that, in the States, it’s even available at Walmart).

Polenta may be used in countries (like France) where cornmeal is not available. I used a fine-ground variety, but medium-ground is also fine. Buttermilk is variously sold in France as babeurre or lait fermenté. And baking soda (bicarbonate in French) is available in both supermarkets and … pharmacies.

The quantities below require an 8 inch (20 cm) cake pan and will serve 6 to 8 people. If you choose to double the recipe, use a 9-10 inch (22-25 cm) cake pan.

1 cup (165 g) cornmeal or polenta
1-1/4 cup buttermilk (lait fermenté)
1 cup (120 g) flour
2 tsp. baking powder (1/2 envelope levure alsacienne)
1 tsp. baking soda (bicarbonate)
1 tsp. salt
2 tbsp. sugar
20 fresh sage leaves (a few sprigs)
2 eggs
4 tbsp. (60 g) unsalted butter

Preheat the oven to 375 F (190 C, gas mark 6-7).

Measure the cornmeal or polenta into a medium bowl. Add the buttermilk. Stir to blend, then set aside while you continue with the rest of the recipe.

Set a sieve over a large bowl. Add the flour, baking powder, baking soda, salt and sugar. Press through the sieve with the back of a spoon.

Strip the sage leaves from their stems and set on a board. Gather them together, then slice through them horizontally to make small strips.

Crack the eggs into the bowl with the cornmeal/polenta mixture. Stir in. (I use a wire whip for this step and the next for even blending.)

Pour the cornmeal/polenta mixture into the flour mixture. Stir well to blend.

Melt the butter. As it starts to melt, use a pastry brush to coat the bottom and sides of your cake pan. Pop the pan into the oven to preheat it.

When the butter is thoroughly melted, add the sage and cook over medium heat for one minute. Pour the sage butter into the batter and stir to blend thoroughly.

Turn the batter into your heated cake pan.

Bake for 25-3o minutes, until the cornbread is firm and golden. You can insert a toothpick in the center to test for doneness. If the toothpick comes up clean, the cornbread is ready.

Serve warm, cut into wedges, with butter alongside. Serves 6-8.

Note: Cornbread, which is usually served as a Thanksgiving dish in the United States, can be made at any time of the year — as it’s a great side dish for any type of roast bird, from chicken and duck to partridge or other game birds.