Turkey And Sage Polenta Cakes - cooking recipe

Ingredients

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

Preparation

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.