Creamy Polenta with Cottage Cheese and Crispy Sage
Ingredients
- 3 cupswhole milk
- 1 cupvegetable broth
- 1 cupcornmeal
- 1 cupcottage cheese
- 3 tablespoonbutter
- 8 leavessage
- 2 clovesgarlic
- ½ cupparmesan cheese (freshly grated)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 2 cloves garlic.
- 02
Grate 0.5 cup parmesan cheese.
Method
- 01
Heat milk and vegetable broth in a large saucepan over medium heat until steaming. Whisk in cornmeal slowly to avoid lumps, stirring constantly.
- 02
Reduce heat to medium-low and continue stirring for 20 to 25 minutes, until the polenta is thick and creamy and pulls away from the sides of the pan.
- 03
Stir in cottage cheese, 2 tablespoons butter, minced garlic, and parmesan cheese. Season with salt and pepper to taste.
- 04
While polenta cooks, heat olive oil and remaining 1 tablespoon butter in a small skillet over medium heat. Add sage leaves and cook until crispy and fragrant, about 2 minutes. Transfer to a paper towel and season lightly with salt.
- 05
Divide polenta among bowls and top with crispy sage leaves and their cooking oil. Serve warm.
Spice Tips
For warmth and depth, add 1/4 teaspoon nutmeg to the polenta when stirring in the cottage cheese. For a peppery finish, crack fresh black pepper generously over each bowl. A pinch of red pepper flakes in the sage oil adds gentle heat.
Polenta can be made up to 2 hours ahead and gently reheated over low heat with a splash of milk. Crisp the sage just before serving for best texture. For extra richness, swirl in a dollop of sour cream at the end.