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Creamy Polenta with Roasted Corn and Fresh Sage

Creamy Polenta with Roasted Corn and Fresh Sage

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet


  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, about 5 minutes.
  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 mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
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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!


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.


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.