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Creamy Polenta with Roasted Corn and Fresh Sage
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy polenta cooked with milk, topped with savory sage and Parmesan, can be prepped ahead and pan-fried for a crisp finish.
Ingredients:
  • 2 ears corn
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 0.5 yellow onion, diced
  • 3 cups water
  • 2 cups milk
  • 1 cup cornmeal
  • 3 tablespoons chopped fresh sage leaves
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Grill or roast corn in husks until tender, then cut kernels off cob.
  • In a large, heavy saucepan, heat oil over medium heat. Add garlic and onions; cook on low heat until onions are translucent, about 5 minutes.
  • Combine water and milk in a pot and bring it to a boil over medium-high heat. Gradually whisk in cornmeal ensuring it is well mixed. Reduce the heat to low and simmer for 30 minutes, stirring frequently to avoid sticking. Season with salt and pepper, then simmer for an additional 15 minutes.
  • Once the mixture has thickened and the cornmeal is tender, gently fold in the corn, fragrant sage, and savory Parmesan cheese. Serve the delicious dish in a large bowl.

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