- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Creamy Sage Polenta


  • 2 tablespoons butter
  • 3 tablespoons fresh sage leaves, sliced
  • 2 cups milk
  • 2 cups chicken stock
  • 1 1/3 cups quick-cooking polenta
  • Freshly grated nutmeg
  • 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)


  1. Place a medium size pot over medium-high heat and melt the butter. Add the sage and cook until aromatic and lightly golden, 2-3 minutes. Add the milk and chicken stock to the pot and bring to a boil.
  2. When the liquids boil, whisk in the polenta and cook, continuing to whisk, until thickened, 2-3 minutes. Season the polenta with nutmeg, grated Parmigiano Reggiano, salt and pepper.