Makes about 4 servings. Difficulty
4-1/2 cups gf chicken stock 2 sprigs fresh sage 1 teaspoon salt 1 cup polenta 1/2 cup mascarpone cheese 1/4 cup goat cheese 2 Tablespoons unsalted butter Salt and freshly ground black pepper 5 sage leaves, slivered 1/2 cup Parmigiano-Reggiano cheese, grated
In a large, covered saucepan bring chicken stock, sage sprigs and salt to a boil; boiling for about 2 minutes. Discard sage sprigs. Reduce heat to bring liquid to a simmer. Pour in polenta in a steady stream, stirring constantly with a wooden spoon. Cook polenta at a simmer until it comes away from sides of pan effortlessly, about 15-20 minutes.
Remove pan from heat and whisk mascarpone, goat cheese and butter into polenta. Adjust seasonings to taste with salt and freshly ground black pepper.
Pour polenta into shallow serving bowls and garnish with fresh slivered sage and Parmigiano-Reggiano cheese.