Delicious and hearty for autumn and Rosh Hashanah. Substitute walnuts if you choose. Fried sage leaves are very flavorful garnish and have a great crunch.
2 Tablespoons olive or hazelnut oil
4 large, pretty, sage leaves
1 quart low-sodium chicken or vegetable broth
1 cup polenta (coarse corn meal)
1/2 cup grated Parmesan cheese
1/3 cup crumbled Gorgonzola cheese, divided
Salt and black pepper, to taste
1/4 cup hazelnuts, toasted and coarsely chopped
Heat a medium/large pot and pour the oil over the bottom to coat. Using a medium heat, fry the sage leaves for about one minute per side and carefully remove them to a paper towel to drain. Let oil cool considerably before adding the chicken broth (it will splatter otherwise!). Bring the broth to a boil, then sprinkle in the polenta, whisking constantly. Continue whisking until the mixture returns to a boil, reduce the heat to a slow bubble and continue whisking until the polenta is tender and begins to pull-away from the sides of the pot, about ten minutes. Switch to a wooden spoon, and stir-in the Parmesan cheese and most of the gorgonzola (reserving a bit for garnish) until the cheese is well incorporated. Salt and pepper to taste – but be careful – both cheeses are quite salty. Divide the polenta between four serving bowls and garnish with crumbled gorgonzola, a little chopped hazelnuts and a sage leaf. Serve immediately. Serves 4.
