Method

• 1.
  Preheat oven grill to high. Place stock in a large saucepan over high heat. Bring to the boil and stir in butter with 1/2 tsp salt flakes. Whisking constantly, gradually add polenta. Cook, whisking constantly, for 3-5 minutes or until polenta is fully incorporated and mixture has thickened.

• 2.
  Remove pan from heat and stir in the parmesan. Divide polenta mixture into eight 1-cup (250ml) capacity ovenproof dishes or cocottes. Push a piece of taleggio into the centre of each dish and scatter with extra parmesan. Place dishes on baking trays and grill in batches for 6-8 minutes or until the tops are golden and taleggio has melted in the middle.
• 3.
  Meanwhile, for the burnt butter, place butter in a small saucepan over high heat. When butter begins to foam, add sage and cook, stirring occasionally, for 1-2 minutes or until sage is crisp and the butter has browned. Remove sage with a slotted spoon and drain on a plate lined with paper towel. Season to taste.
• 4.
  Drizzle the polenta uncia with burnt butter and scatter with crispy sage leaves to serve.