Polenta with Sage and Parmesan

1. 1

   Chop sage leaves.

2. 2

   In a 3 to 4 quart heavy saucepan bring water with sage and salt to a boil and gradually add cornmeal in a thin stream, whisking.

3. 3

   Cook polenta over moderate heat, whisking, 2 minutes.

4. 4

   Gently simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, about 20 minutes total.

5. 5

   Stir in Parmesan.

6. 6

   Remove pan from heat and cover to keep warm.

7. 7

   Polenta will keep warm, covered, about 20 minutes.

8. 8

   Stir polenta before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.