Soft Polenta with Toasted Pine Nuts and Fried Sage
- 2 cups homemade chicken stock or water
- 2 cups milk
- 1 cup stone ground yellow polenta
- 1/2 cup freshly grated Parmesan cheese - the real Reggiano deal please
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Several sprigs sage
- 1/4 cup pine nuts, toasted
Combine stock or water and milk in a large saucepan over medium heat and bring to a boil. Slowly rain polenta into hot liquid, whisking to prevent lumps. Reduce heat and cook, steadfastly whisking, for about 15 minutes until polenta is soft and creamy. Stir in butter and cheese. Remove from heat. Heat olive oil in a small saucepan over medium flame until just shimmering. Add sage and fry until just crisp - 30 seconds or so. Add pine nuts and cook just long enough to warm. Spoon over warm bowlful of polenta.