Creamy Parmesan Polenta with Sage
From Chris Carlson at Sur La Table
Yield: 4 servings
Polenta is made from cornmeal, and while you don't need to buy products specifically labeled polenta, it is helpful since the quality and size of the cornmeal affects the texture and cooking times. Instant polenta cooks in just a couple of minutes and the texture is very smooth and even, while regular polenta, depending on grind size, can take up to an hour to cook and has a more interesting grainy texture.
2 cups low-sodium chicken broth
1 cup whole milk
1 cup dried quick cooking polenta
4 tablespoons (1/2 stick) unsalted butter
2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
2 tablespoons finely chopped sage leaves
Sea salt and freshly ground black pepper
Combine chicken broth and milk in a large saucepan and bring to a boil over medium-high heat, careful not to let it boil over. Vigorously whisk the polenta into the simmering liquid to ensure no lumps form. Reduce the heat to low and cook, stirring with a wooden spoon, until the polenta thickens. (See packaging for exact cooking times.)
When the polenta is soft and creamy, stir in butter, cheese and sage. Taste and adjust seasoning with salt and pepper. Serve warm.