Creamy Polenta with Roasted Corn and Fresh Sage Recipe - Allrecipes.com
Creamy Polenta with Roasted Corn and Fresh Sage Recipe
  • READY IN ABOUT hrs

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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

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
Dec 04, 2008

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

 
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!

 
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 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.

 
Aug 08, 2004

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • 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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Chef John's Three Corn Polenta

Jazz up creamy polenta with fresh corn kernels.

How to Make Perfect Polenta

See a foolproof method for creamy, lump-free polenta.

Chef John’s Creamy Corn Custard

See how to make an easy, rich, and creamy corn side dish.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States