What you'll need:

For the sage butter

  • 3 fresh sage leaves
  • 50g butter
Time: 10 minutes
Serves: 1



This tasty dish couldn’t be simpler. Start by putting the polenta into a saucepan, and covering with the stock. Bring to the boil and simmer for 2 minutes.


Stir in the butter, sage, and Manchego. Season well with sea salt and freshly ground black pepper, and add a dash of water if the polenta feels too stiff.


Make your nut-brown sage butter. Place the butter in a small saucepan, and heat gently until it reaches the perfect shade of nut brown. Take care not to burn it! Add the sage leaves, and gently cook for a further 4 minutes. Serve the polenta in a bowl with the sage butter and sage leaves over the top. Delicious!

Wine Match

This dish will go brilliantly with the red-fruited Charosa Tempranillo 2014. This stunning wine is going to go well with polenta so this two should be a winning combo!

There you have it -- a quick recipe for Manchego and Sage Polenta!

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