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1 3/4 cups (or more) water
1 3/4 cups chicken stock or canned broth
1 tsp minced garlic
3/4 cup polenta or cornmeal
1/2 cup olive oil or peanut oil
1/3 cup fresh sage leaves
2/3 cup creme fright or sour cream
1/4 cup grated monterey jack cheese
1/4 cup grated parmesan cheese
3 tbsp butter
roasted wild mushrooms (look up)
For polenta: preheat oven to 350
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