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Makes 4 servings


  • 3 cups low-fat (1%) milk
  • ⅔ cup yellow, enriched cornmeal
  • 2 Tbsp. olive oil 
  • 2 Tbsp. fresh sage leaves, torn into small pieces 
  • Pepper, for seasoning (optional)


Heat the milk and oil in a medium size saucepan on low heat. Add the cornmeal slowly, stirring constantly. Increase to high heat and continue to stir constantly until the mixture boils.

Reduce the heat to low and cook, stirring constantly for an additional 3 to 5 minutes until the polenta is cooked to the texture of smooth mashed potatoes.

Stir in the sage.

Spoon the polenta onto warm plates and top with freshly ground pepper if desired.

Nutrition analysis per serving: 239, fat 9g, protein 8g, carbohydrate 30g, fiber 1g, sodium 87mg

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