<http://schema.org/recipeInstructions>
" Line 15 1/2- by 10 1/2-inch jelly-roll pan with plastic wrap. In 4-quart saucepan over  medium-high heat, heat milk, salt, rosemary, sage, chicken bouillon, 1 tablespoon  olive or salad oil, and 4 1/2 cups water to boiling. Reduce heat to low; gradually  sprinkle in cornmeal, stirring constantly with wire whisk or spoon to prevent  lumping. Cook 5 to 8 minutes until mixture is thick and all liquid is absorbed. Spoon  cornmeal mixture evenly into jelly-roll pan; set aside 10 minutes or until polenta is  set and firm. If not serving right away, cover and refrigerate. ABOUT 20 MINUTES BEFORE SERVING: Preheat broiler if manufacturer directs. Remove polenta from jelly-roll pan;  discard plastic wrap. Cut polenta lengthwise into thirds; cut each third crosswise  into 4 pieces. Then cut each piece diagonally crisscross into 4 triangles (48 triangles  in all). To garnish polenta triangles, brush triangles with 1 tablespoon olive or salad oil;  top each triangle with some minced sage. Place triangles on 2 large cookie  sheets. With rack about 5 to 7 inches from source of heat, broil polenta 5 to 10 minutes  until lightly browned and heated through. Makes 12 accompaniment servings."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6767/polenta-triangles-2172/?src=shelter_footer>