Polenta Recipe « Creamy Polenta with Roasted Corn and Fresh Sage

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

Ingredients

• 2 ears corn
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• ½ yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 3 tablespoons chopped fresh sage leaves
• ½ cup grated Parmesan cheese

Cooking Directions

1. Grill corn in the husks, or roast in the oven; cut kernels from cob.
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.
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.
4. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutrition Facts

• calories377.6
• carbohydrateContent46.4 g
• cholesterolContent18.6 mg
• fatContent16.7 g
• fiberContent2.9 g
• proteinContent12.1 g
• saturatedFatContent4.8 g
• sodiumContent219.1 mg
• sugarContent9.1 g