Creamy Polenta with Roasted Corn and Fresh Sage

Coarse-ground cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. It can also be made in advance, chilled for 2 hours, and then lightly fried in butter.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 378 Calories

Ingredients

• 2 cups milk
• 3 cups water
• 3 tablespoons olive oil
• 1 cup cornmeal
• salt and pepper to taste
• 1 teaspoon finely chopped garlic
• 2 ears corn
• 3 tablespoons chopped fresh sage leaves
• 0.5 cup grated Parmesan cheese
• 0.5 yellow onion, diced

Recipe Instructions

Step 1

Grill corn in the husks, or roast in the oven; cut kernels from cob.

Step 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.

Step 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.

Step 4

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