Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Water 1/3 c Fresh sage leaves
1 3/4 c Chicken stock 2/3 c Sour cream
1 Clove Garlic; minced 1/4 c Parmesan cheese; grated
Salt to taste 1/4 c Monterey Jack cheese, grated
3/4 c Polenta or cornmeal 3 tb Butter
1/2 c Olive oil

Preheat oven to 350F. Bring the water, stock, minced garlic and salt
to a boil in an ovenproof casserole dish over medium-high heat.
Gradually stir in the polenta. Reduce heat to medium and cook 5
min., stirring constantly. Cover and transfer to oven. Bake until
thick but still creamy (adding more water if necessary), stirring
occasionally, about 45 min.

Heat the olive oil to 375 deg F in a skillet and fry the fresh sage in
small batches for 10 seconds. Using a slotted spoon, scoop out and
transfer to paper towels and drain.

Remove polenta from oven. Stir in the sour cream, cheeses and butter.
cheese, grated Parmesan cheese and butter. Spoon polenta on plates.
Top with the fried sage.

This dish goes very well with sausages, sauteed mushrooms and a green
vegetable or salad.
Submitted By JIM WELLER On 03-30-95

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