Ingredients

The following ingredients have 6 Servings
  • 5 cups chicken or vegetable stock
  • or water
  • 1 teaspoon salt
  • 1 cup medium or fine cornmeal
  • 6 tablespoons butter
  • 12 large leaves sage
  • White pepper and freshly grated nutmeg
  • About 1 cup grated Parmigiano-Reggiano cheese

Instruction

  • Heat stock or water and salt in a pot and bring to low boil
  • Whisk in polenta and continue whisking for 3-5 minutes
  • Reduce heat a bit and cook 45 minutes or until very smooth and thickened
  • Melt butter in small skillet
  • When it bubbles, add sage and cook to brown and crisp leaves
  • Remove sage to a paper towel-lined plate
  • Cook butter until it starts to brown and smelly nutty
  • Stir brown butter into the polenta along with the grated cheese and half the sage, crumbled
  • Season with white pepper and nutmeg to taste