Polenta with sage butter

Ingredients for 4 servings:

• 900 ml vegetable stock
• 250 g corn semolina
• 100 g butter
• 4 cloves garlic
• 10 leaves of sage (large)
• Sage leaves (small) for decoration
• Salt
• pepper
• Corn semolina, for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a summery vegetarian main course for two or a side dish for four people

Bring the vegetable stock to a boil and stir in the cornmeal. Simmer for 10 minutes over medium heat, stirring constantly. Season to taste with salt and pepper if desired. Be careful, the mixture will become quite firm so that it can be easily handled later. If it is too firm and difficult to stir, add a little milk, water, or vegetable stock to make it firm again. Remove the polenta from the heat and let it swell in the pot for about 10 minutes. Sprinkle some semolina on the worktop and roll out the polenta into a square about 2 cm thick. Allow to cool. Once the polenta has set, cut it into diamond shapes with a knife. Peel the garlic and slice it thinly. Heat the butter in a pan and fry the polenta diamonds for about 5 minutes on each side until golden brown. Keep warm. Sauté the garlic and the large sage leaves in the remaining butter for about 2 minutes, then remove the large sage leaves from the butter (you can leave them in if you like). Serve the polenta loaves, perhaps placing a small sage leaf on each loaf for decoration. Drizzle the sage butter over the loaves. Serve with salad or bread (sage bread) for a main course for two people, or as a side dish for four, for example, with Venetian liver or “my” sage and honey chicken.