1 cup polenta (not cornmeal)
3 1/2 cups beef stock (have another 1/2 cup on hand for later)
1 tsp. fresh rosemary leaves - chopped
1/2 tsp. sea salt
1/2 - 1 cup aged Stilton
1/4 cup unsalted butter
12 - 16 small whole sage leaves
2 cloves garlic - coarsely chopped
Bring stock to a boil—slowly stir in polenta and return to boil—quickly reduce heat and leave uncovered, stirring frequently. Add 1 tsp. chopped fresh rosemary. Cook for about 30 min., stirring every few minutes.
When the polenta is almost done, add a bit more stock or water if needed for a creamy consistency, then gently fold in 1/2–1 cup aged, crumbled Stilton (as you like). Cook just until the cheese is slightly melted. In the meantime, melt butter over low heat in sauté pan. When butter is melted add whole sage leaves and chopped garlic and cook on low until butter, sage and garlic are a nice golden brown.
Plate polenta and pour a tablespoon or so of butter sauce over each serving. Enjoy this with any red Rhone wine