Ingredients

• 5 cups of water plus more if needed
• salt to taste
• 1 cup course yellow polenta
• 4 tablespoon unsalted butter, divided
• 5 to 6 sage leaves
• ¼ to ½ cup of freshly grated cheese Parmigiano Reggiano and Pecorino, mixed
• freshly cracked black pepper

Directions

1. In an All-Clad D5 Stainless 3 Quart Sauce Pan bring the water to a low rolling simmer. Add the salt to the water and slowly whisk the polenta with an All-Clad Stainless Steel Whisk into the pan until fully incorporated.
2. Once the polenta begins to bubble bring the heat setting to low. Cover and cook for 50 minutes whisking regularly. If the polenta begins to get too dry add a bit of water to keep the consistency.
3. While the polenta cooks, melt 2 tablespoons of butter in an All-Clad 8 inch D5 Fry Pan and cook for 2-3 minutes.
4. Add the sage leaves and fry for about a minute, until crispy.
5. Remove the leaves and set aside. Remove the brown butter from the heat and reserve.
6. The polenta is done when it is thick and creamy. Turn off the heat. Add the remaining 2 tablespoons of cold unsalted butter and the cheese mixture. Stir until fully incorporated.
7. Add ½ of the reserved sage brown butter and incorporate.
8. To serve, top with the remaining sage butter along with the crispy sage leaves and more grated cheese if desired.