Baked pumpkin polenta squares with fried sage

Drizzle olive oil into a saucepan over medium-high heat and add butter.

Once the butter melts, fry sage leaves a few seconds until crisp, dark green and no longer bubbling. Remove to a paper-towel-lined plate and turn off the heat.

Add one can of pure pumpkin puree and cold water; raise the heat to high to bring to a boil. Season with kosher salt and black pepper and whisk.

At a boil, slowly whisk in the fine cornmeal; it thickens almost at once.

Reduce to medium-low and cook about 20 to 25 minutes, whisking continually for the first couple of minutes and then every three or four minutes so it does not stick and scorch.

Taste: it is done when creamy and soft, not gritty; simmer longer if gritty.

Off the heat, whisk in a couple shakes of cayenne, a splash of milk and a whole bunch of freshly grated Parmigiano-Reggiano.

Transfer to a generously olive-oiled 9 by 9 inch cake pan.

Cool to room temperature on the counter, cover in plastic and refrigerate at least three hours, or overnight.

Turn out of the pan and cut into equal rectangles (or wedges from a round pan).

Set on a sheet pan lined with a silpat or parchment. Top with a little cheese (Monterey Jack here) and a sprinkle of cayenne.

Bake in the centre of a 425 degree oven about 30 minutes, until heated through.

Top with fried sage leaves; crumble the crisp sage into each bite.