5 c. water
Coarse salt and pepper
1-1 ½ c. coarse polenta (cornmeal can also be used in a pinch)
2 Tbsp. finely minced sage leaves
3-4 Tbsp. unsalted butter, room temperature
Bring water to a boil in a large saucepan over high heat. Add salt. Whisking constantly to prevent clumping, add all the polenta in a slow, steady stream. Return to a boil. Reduce heat to a very low simmer. Cover partially, and cook stirring occasionally until mixture is creamy and starting to pull away from the sides of the saucepan, about 40 minutes. Add sage in the last 5 minutes. If polenta is too thick, add a little water slowly, stirring constantly. Remove from heat, stir in butter. Polenta can be served hot, or can be spread on a cookie sheet, and placed in the refrigerator for later use.