Originally aired February 24, 2011
- 2 tablespoons butter
- 3 tablespoons sliced fresh sage leaves
- 2 cups milk
- 2 cups chicken stock
- 1 1/3 cups quick-cooking polenta
- Freshly grated nutmeg
- 1/2 cup grated Parmigiano-Reggiano, a couple handfuls
Place a medium pot over medium-high heat and melt the butter. Add the sage and cook until aromatic and lightly golden, 2-3 minutes. Add the milk and chicken stock to the pot and bring to a boil.
When the liquids boil, whisk in the polenta and cook, continuing to whisk, until thickened, 2-3 minutes. Season the polenta with nutmeg, the grated Parm, salt and pepper.