1 cauliflower, cut into small florets
2 c fine cornmeal / polenta
2 onions, diced (1 1/2 cups)
4 garlic cloves, minced
4-1/2 c low sodium chicken broth
1 c parmigiano-reggiano
1 t sage
1/2 t pepper
1-2 t salt
Sautee onion and garlic in 1 T chicken broth until almost clear. Add cauliflower and 1/2 cup chicken broth. Cook until cauliflower is a la dente, about 10 minutes. Add sage.
In a separate pan, bring 1 t salt and 4 c chicken stock to boil. Slowly add cornmeal, stirring quickly as you go. Reduce heat and cook 3 minutes until thick (longer if long grain). Remove from heat.
Stir cauliflower and polenta together, combine in cheeses. Bake for 30 minutes at 400 degrees in a greased glass pan. This an extra step that is not necessary but well worth it.