This hearty dinner is perfect during the cold winter months when you want a ‘stick to the ribs’ meal. The salty, crispy meat is a wonderful contrast to the buttery, creamy polenta, and will warm you from the inside out!
Traditional French and Italian cuisine used to lean towards heavy, cream based sauces referred to as ‘Haute Cuisine.’ Then in the 1980’s, ‘Nouvelle Cuisine’ emerged, placing an emphasis on natural flavors, using the freshest possible ingredients and less heavy sauces, so you could actually taste all of the ingredients in the dish.
This version of garlic and sage browned butter sauce uses light butter; which has 50 calories per tablespoon, versus 100 calories of regular salted butter. Toasting the garlic brings out an inherent nutty flavor and the sage leaves delicately fragrant the butter as it cooks.