Stone-ground cornmeal simmers slowly in a savory water-and-broth base until it turns thick, glossy, and irresistibly creamy, with a spoon leaving that perfect clean trail through the center. Crisp sage leaves get their moment in a hot skillet, turning brittle and fragrant, then get scattered over each bowl along with a hit of red pepper flakes for warmth. A finishing pinch of flaky sea salt is really all this dish needs to feel finished and indulgent. The whole process comes together in one pot plus a quick skillet step, making it an easy weeknight side or a cozy base for roasted vegetables or braised greens. It's a comforting, from-scratch dish that fits neatly into a dairy free spread without sacrificing that rich, spoon-coating texture polenta is known for.
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Combine the water, chicken broth, and kosher salt in a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low. While whisking constantly, pour the cornmeal into the liquid in a slow, steady stream until fully incorporated with no lumps.
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