10 sage leaves, chopped
1 medium red onion, cut into 1/4-inch dice
4 cups water
1 cup polenta
1/2 cup Trugole, freshly grated
In a 3-quart saucepan, place onion, water, and sage and bring to a boil.
Pour polenta slowly in a thin stream into boiling water, until all is incorporated and polenta thickens, 1 to 2 minutes. Switch to a wooden spoon, add Trugole, and cook 1 minute more, until as thick as paste.