(*) Cook polenta concia polenta as usual. 15 min. before the end of the cooking time add the diced cheese and 1/5 of the butter – liquid. Stirring continuously – so that the polenta does not stick ~ finish the cooking time. Once the polenta is ready, remove from the heat and rest for a few min.
Sauce: pick and clean the sage leaves and saute them in a saucepan with the remaining butter and the chopped garlic clove until soft.
Turn the polenta out onto a wooden plate. Make a small bulge in the center with a wooden spoon and fill it with the sage-butter sauce.