Creamy Sage Polenta

by Rachael Ray Show Staff 10:00 PM, February 23, 2011

Aired February 23, 2011

Serves HASH(0x4974520)
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.