• 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.