Melted butter, for greasing
300g instant polenta
80g parmesan, finely grated
¼ cup pure cream
Extra 40g unsalted butter
½ tsp sea-salt flakes
2 Tbsp olive oil
12 sage leaves
Grease a 20cm square cake tin with melted butter and line with baking paper.
Put water and salt in a medium saucepan over a high heat and bring to the boil. Add polenta in a slow and steady stream. Reduce heat to low and cook, stirring, for 7 minutes or until thick. Stir in cheese, cream and ½ the extra butter. Season with salt.
Pour polenta mixture into prepared tin and set aside for 30 minutes or until firm. Turn out, halve lengthways and cut into 24 triangles.
Line a large plate with paper towel. Heat oil in a large frying pan over a high heat. Cook polenta, in batches, for 2-3 minutes on each side or until golden. Transfer to prepared plate to drain, then to a warmed serving dish. Add sage and remaining butter to pan. Cook for 1-2 minutes or until butter foams and turns light brown. Put sage mixture on polenta and serve.