Turkey And Sage Polenta Cakes

• 3 c. chicken broth
• 1/3 c. finely chopped onion
• 2 Tbsp. finely chopped celery
• 1 c. yellow cornmeal (not self-rising)
• 1/4 tsp. rubbed sage
• 1 Tbsp. butter
• 3 Tbsp. Old English cheese spread
• Salt, to taste
• 2 Tbsp. butter
• 1 Tbsp. oil
• Sliced cooked turkey

1. Combine broth, onion, and celery in a large heavy bottom pan. In a small bowl, combine cornmeal and sage.
2. Stir to mix. Bring broth to a boil.
3. Reduce heat to simmer and gradually add the cornmeal mixture a half cup at a time, stirring with a wooden spoon. Continue cooking for about 20 minutes or until the mixture is thick and smooth.
4. It will start to leave a film on bottom and sides of pan.
5. Remove from heat and stir in butter and cheese. Taste and add salt, if needed. Pour the polenta into a buttered 8 inch square pan.
6. Allow to cool completely.
7. Cut the polenta into 2 inch squares.

chicken broth, onion, celery, yellow cornmeal, sage, butter, english cheese spread, salt, butter, oil, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100630 (may not work)