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Creamy Polenta with Roasted Corn and Fresh Sage

4

0 min

Creamy Polenta with Roasted Corn and Fresh Sage

Creamy Polenta with Roasted Corn and Fresh Sage Photo 1

Time

0 min

Serving

4 persons

Calories

378

Rating

4.00★ (18)

Cuisine

Author: Victoria Buriak
This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Ingredients

  • ears corn: 2 piece
  • olive oil: 3 Tbsp
  • garlic: 1 tsp (finely chopped)
  • yellow onion: 0.5 piece (diced)
  • water: 3 cups
  • milk: 2 cups
  • cornmeal: 1 cup
  • salt and pepper: (to taste)
  • fresh sage leaves: 3 Tbsp (chopped)
  • Parmesan cheese: 0.5 cup (grated)

Metric Conversion

Stages of cooking

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  1. Grill corn in the husks, or roast in the oven; cut kernels from cob.
    Creamy Polenta with Roasted Corn and Fresh Sage Photo 2
  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.
    Creamy Polenta with Roasted Corn and Fresh Sage Photo 3
  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.
    Creamy Polenta with Roasted Corn and Fresh Sage Photo 4
  4. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
    Creamy Polenta with Roasted Corn and Fresh Sage Photo 5

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