Creamy Polenta with Roasted Corn and Fresh Sage9 Reviews
- Prep: 20 min
- Cook: 1 hr
- Ready In: 1 hr 20 min
“This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.” - by JOE ZARANSKI
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 388 cal
- 17.4 g
- 46.5 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 add..." See moreed it to the polenta. By sauteeing the sage, it softens the flavor This was super good!"
"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...." See more"
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