Creamy Polenta with Roasted Corn and Fresh Sage

9 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

Adjust Servings

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Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
388 cal
19%

Fat
17.4 g
27%

Carbs
46.5 g
15%

Based on a 2,000 calorie diet

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Reviews (9)

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RACHEL335

May. 28, 2008

"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!"

Lauryl

May. 13, 2007

"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"

LynnInHK

Jul. 21, 2005

"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...." See more"

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