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Polenta with Shredded Chicken, Fontina, and Sage Butter Sauce
- 4 cups cold water
- 1 1/4 cups cornmeal
- 1 teaspoon salt
- 2 tablespoons butter
- 1/4 cup freshly grated Parmagiano
- 3 ounces diced fontina cheese
- 5-6 sage leaves, minced
- 1 1/2 to 2 cups grilled and shredded chicken breast
Directions:View on Framed Cooks
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