Stone-ground yellow cornmeal simmers low and slow in a mix of water and broth, whisked to a lump-free, glossy finish that turns rich and creamy with a good stir of Parmesan and cracked black pepper. The real showstopper is the topping: butter cooked until it turns golden-brown and nutty, poured over crisp fried sage leaves for that irresistible toasty aroma and crunch in every bite. A pinch of flaky sea salt and an extra shower of Parmesan at the end takes it right over the top. It's a cozy, spoonable dish with restaurant-level flavor but a short, straightforward ingredient list. Naturally suited to a gluten free table, this one delivers all the comfort of a classic Italian side without any asterisks. Serve it as a base for roasted vegetables or a saucy braise, or just eat it straight from the bowl — either way, it's a keeper.
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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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