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Ingredients
| sweet yellow corn: 2 ears |
| olive oil: 3 Tbl |
| garlic (minced): 1 tsp (finely chopped) |
| onions - yellow: 1/2 (diced) |
| water: 3 cups |
| 2% milk: 2 cups |
| cornmeal: 1 cup |
| salt (to taste) |
| black pepper (to taste) |
| fresh sage (chopped): 3 Tbl |
| parmesan cheese (grated): 1/2 cup |
Creamy Polenta with Roasted Corn and Fresh Sage
Credit: AllRecipes
User rating:
"This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled."
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Prep Time
20 min -
Cook Time
60 min -
Servings
4 serving(s)
Tags
Directions
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- In a heavy 4-quart saucepan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent.
- Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
- When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.