Creamy Sage Polenta

This goes well with the Braised Short Ribs

2 T butter
3 T sliced fresh sage leaves
2 c milk
2 c chicken stock
1 1/3 c quick cooking polenta ( found in the italian cooking aisle section)
freshly grated nutmeg
1/2 c grated Parmigiano Reggiano cheese

Check it out rather than slicing the sage I quickly processed it in my new Manual Food Processor® from Pampered Chef. It was quick and came out great and the leaves didn't get 'bruised'

Anyhow in med pot over med-high heat -melt butter and add the safe and cook for 2-3 minutes until lightly golden brown.

Add the milk and chicken stock and bring to a boil

BE READY TO WHISK QUICKLY and add your polenta !

Otherwise it will get lumpy and you will need a strong man to whisk it smooth!!( I was too busy getting ready to take pictures--so Kevin came to the rescue and voila- smooth polenta!

Then whisk in the nutmeg, grated Parm and season to taste with s/p

Then to serve with the braised short ribs and beets -put a large dollop on the bottom of your bowl and smooth to use as a base--now see Braised Short Ribs with Beets Recipe