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Roasted Corn and Sage Polenta

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Italian
Roasted Corn and Sage Polenta
Ingredients
  • 2 ears corn
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 1/2 yellow onion, diced
  • 3 cups water
  • 2 cups milk
  • 1 cup cornmeal
  • salt and pepper to taste
  • 3 tablespoons chopped fresh sage leaves
  • 1/2 cup grated Parmesan cheese
Instructions
1
Prepare the corn by either grilling it in its husks or roasting it in the oven. Remove the kernels from the cob.
2
Next, heat a substantial 4-quart saucepan over medium heat. Introduce oil into the pan and stir in minced garlic and chopped onions, then lower the heat to a low setting and cook until the onions become translucent, approximately 5 minutes.
3
Subsequently, add water and milk to the saucepan and bring the mixture to a boil over medium-high heat. Gradually incorporate cornmeal, whisking continuously to ensure a smooth consistency. Lower the heat to a low setting and simmer for 30 minutes, stirring frequently to prevent scorching or burning. Season the mixture with salt and pepper; continue simmering for an additional 15 minutes.
4
Once the cornmeal has thickened and become tender, stir in the kernels, dried sage, and Parmesan cheese. Transfer the mixture to a large serving container.