Ingredients

Steps

• Combine polenta and 150ml vegetable stock in a saucepan.
• Bring to a boil and simmer for 2 minutes.
• Stir in grated Manchego, 25g butter, and chopped sage.
• Season with salt and pepper, adding water if too thick.
• Heat 50g butter in a small pan until nut-brown.
• Add sage leaves and cook for 4 minutes.
• Spoon polenta into a bowl and top with the sage butter.