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3 cups milk 3 cups chicken stock 50g butter 1½ cups quick-cooking polenta 2 tsp salt a big pinch of nutmeg a pinch of ground white pepper 1 cup finely grated parmesan Sage Butter 60g butter a handful of sage leaves
© Annabel Langbein Media
Bring milk, stock and butter just to a boil in a large, heavy-based pot. Add polenta in a slow stream, stirring constantly. Mix in salt, nutmeg and pepper. Stir over heat until mixture boils and thickens, then simmer for 3-4 minutes.
While polenta is cooking, make Sage Butter by melting butter with sage leaves over a medium heat until the butter starts to turn a rich nut brown. Do not burn.
Remove polenta from heat and stir in parmesan. Drizzle with Sage Butter to serve.
Any leftover polenta can be allowed to cool until firm, then sliced and grilled, fried, baked or barbecued.
This recipe is from my book The Free Range Cook: Through the Seasons
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