3 c. chicken broth
1/3 c. finely chopped onion
2 tbsp. finely chopped celery
1 c. yellow cornmeal (not self-rising)
1/4 tsp. rubbed sage
1 tbsp. butter
3 tbsp. Old English cheese spread
Salt, to taste
2 tbsp. butter
1 tbsp. oil
Sliced cooked turkey

Combine broth, onion, and celery in a large heavy bottom pan. In a small bowl, combine cornmeal and sage. Stir to mix. Bring broth to a boil. Reduce heat to simmer and gradually add the cornmeal mixture a half cup at a time, stirring with a wooden spoon. Continue cooking for about 20 minutes or until the mixture is thick and smooth. It will start to leave a film on bottom and sides of pan. Remove from heat and stir in butter and cheese. Taste and add salt, if needed. Pour the polenta into a buttered 8 inch square pan. Allow to cool completely. Cut the polenta into 2 inch squares.

Heat the butter and oil to 375°F in a skillet. I like to use my electric skillet for this because it is easier to control the temperature. Place the polenta squares in the skillet and brown on both sides. Remove and drain well on paper towels. When serving, place 2 polenta squares on the plate and top with sliced turkey (or baked chicken). If desired, gravy can be spooned over the turkey.

Makes 8 servings.