Creamy Polenta with Roasted Corn and Fresh Sage Recipe

Ingredients
<br>- 2 ears corn
<br>- 3 tablespoons olive oil
<br>- 1 teaspoon finely chopped garlic
<br>- 1/2 yellow onion, diced
<br>- 3 cups water
<br>- 2 cups milk
<br>- 1 cup cornmeal
<br>- salt and pepper to taste
<br>- 3 tablespoons chopped fresh sage leaves
<br>- 1/2 cup grated Parmesan cheese
<br><p></p>Directions
<br>step 1: Grill corn in the husks, or roast in the oven; cut kernels from cob.
<br>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.
<br>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.
<br>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.
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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

Directions
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.

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