Creamy Sage & Parmesan Polenta
1 1/2 cups cornmeal
5 cups chicken broth
1 cup soy milk or ff milk
1 tbsp sage
1 tbsp kosher salt
1/2 cup parmesan cheese
Mix cornmeal with 2 cups stock, set aside. Bring the rest of the stock and the milk to a boil, add salt & sage. Slowly pour in cornmeal stock mixture and add parmesan cheese. Stir constantly until polenta begins to set. About 5 minutes. Pour into a casserole dish. Top with a little additional parmesan, if desired.
Serve with Italian White Beans.
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