Creamy Polenta with Roasted Corn and Fresh Sage Recipe -
Creamy Polenta with Roasted Corn and Fresh Sage Recipe

Creamy Polenta with Roasted Corn and Fresh Sage

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2008

This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage, it softens the flavor This was super good!

Most Helpful Critical Review
Aug 25, 2006

This was my second attempt at polenta. Though better than the first, something still wasn't right. The flavor was good, but we didn't care for the roasted corn chunks, they were a little too sweet.

May 13, 2007

Pretty good, but there was a lot of sage. My dad couldn't even finish it because it was so strong. I'd maybe cut the sage in half.

Jul 21, 2005

Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the recipe down because I don't really like it cold.

Apr 08, 2005

Very good - this reminds me of dinner with relatives in the Piedmont region in Italy. A wonderful side dish... Sliced and grilled the leftovers the next day which was just as delish as the night before! Thanks for this recipe!

Dec 04, 2008

This would probably be better if you cut down on the sage. It was a little over-powering.

Jun 15, 2008

First time having and making polenta. Really good recipe, followed the tip to cook corn in a little butter and added 1 Tbs dried sage. I'll be making this again!

Aug 08, 2004

I made this without the corn, and it was delicious. My whole family, including young children, enjoyed it.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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