- 4 tablespoons butter
- 4 tablespoons fresh sage, thinly sliced
- 1 quart whole milk
- 1 quart lightly flavored stock chicken
- 2 2/3 cups quick cooking polenta
- 1/2 teaspoon ground nutmeg
- 1 cup Parmesan, grated
Over medium heat, melt the butter. Add the sage and cook until aromatic and lightly golden, about 2 minutes. Add milk and chicken stock, bringing to a light boil. Once boiling, whisk in the polenta and cook until thickened, about 2-3 minutes. Season with nutmeg and grated Parmesan cheese and serve.