1-C fine or coarse cornmeal
1/2 -C cranberries, raw and sliced in half
1/2 stick butter
3/4 C cheddar cheese
1/2 hand fresh sage
Make polenta the way you typically do (2C water, 2 C milk, 1 C cornmeal at med. boil till hard to stir--around 30 min). When cooked, place in loaf pan. Gently blend in 3/4 cup cheddar cheese and around 1/2 cup split-in-half cranberries, (Paradise Cranberries from the Cape are nice and full, not too sour.)
Let sit in fridge until set. When ready to serve, cut into slices and saute in butter or olive oil and top with fresh sage in brown butter.
The cheddar from Granville, MA and cranberries from the Cape can be purchased at Bashista Farm in Southampton, MA, an orchard open throughout the winter.