Creamy Sage Polenta


  • 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.