Put milk in a pan, add sage, salt and 300ml (1⁄2 pint) water and bring to boil. Add polenta to the pan in a thin, steady stream, stirring, to make a smooth paste.
Step 2
Reduce the heat, add the garlic and cook for around 8min, stirring occasionally. Add the olive oil, then season and stir well. Press into a lightly oiled 450g (1lb) loaf tin and smooth the top. Cool for 45min. Turn the polenta on to a board and cut into eight slices.
Step 3
Melt the butter in a griddle pan and fry polenta slices on each side until golden.
Step 4
Divide among four plates. Add the salad, Gorgonzola, sunblush tomatoes and peppers, then season and serve.
At the end of step 2, wrap in clingfilm, put back in the loaf tin, overwrap in clingfilm and freeze. To serve, complete step 3 and griddle the frozen polenta for about 5min on each side until heated through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
