Polenta With Sage Brown Butter Sauce

• Make the Polenta
• 4 cups water
• 1 cup milk, preferably organic
• 1 cup polenta
• 1 teaspoon sea salt
• 1 tablespoon butter
• additional butter or olive oil for pan-frying the polenta
• Sage Brown Butter Sauce
• 4 tablespoons butter
• 15-20 fresh sage leaves, chopped
• 1 tablespoon fresh lemon juice
• 1 pinch sea salt

1. In a large heavy bottomed pot on the stove, heat the water and the milk to a boil.
2. Add the polenta, stir and bring back to a boil, and then reduce the heat to a simmer.
3. Cook uncovered for 20-30 minutes, stirring occasionally to make sure the polenta is not sticking to the bottom, until thickened.
4. Remove from heat and stir in the salt and the butter.
5. Pour the polenta into a buttered pan, cover, and refrigerate overnight.
6. When cool and very firm, cut polenta into squares (or triangles or whatever shape you like). Depending on the size of the pan you used, you should be able to cut the polenta into 6-8 pieces.
7. Heat 1-2 tablespoons of butter or olive oil (or a combination) in a skillet over medium heat. Fry on both sides until golden (2--3 minutes per side). Serve with sage brown butter.
8. Melt the butter in a skillet over medium heat. Allow several minutes for the butter to turn brown and bubbly, then add the sage leaves. Cook for a minute or two and then remove from the heat.
9. Stir in the lemon juice and the salt, and spoon over the slices of pan-fried polenta.

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Taken from food52.com/recipes/2019-polenta-with-sage-brown-butter-sauce (may not work)