Creamy Polenta with Roasted Corn and Fresh Sage

Creamy Polenta with Roasted Corn and Fresh Sage

9 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
JOE ZARANSKI
Recipe by  JOE ZARANSKI

“This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Grill corn in the husks, or roast in the oven; cut kernels from cob.
  2. 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.
  3. 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.
  4. When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

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Reviews (9)

Rate This Recipe
RACHEL335
15

RACHEL335

This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage, it softens the flavor This was super good!

Lauryl
9

Lauryl

Pretty good, but there was a lot of sage. My dad couldn't even finish it because it was so strong. I'd maybe cut the sage in half.

LynnInHK
7

LynnInHK

Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the recipe down because I don't really like it cold.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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