- 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
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.