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

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

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (9)

What to Drink?
Wine Merlot
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

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Original Recipe Yield 4 servings
 

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

  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.
  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 cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 388 | Total Fat: 17.4g | Cholesterol: 21mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 28, 2008 by RACHEL335   view full review
This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 13, 2007 by Lauryl   view full review
Pretty good, but there was a lot of sage. My dad couldn't even finish it because it was so...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 8, 2005 by HKCHEF   view full review
Very good - this reminds me of dinner with relatives in the Piedmont region in Italy. A...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 4, 2008 by Courtney   view full review
This would probably be better if you cut down on the sage. It was a little over-powering.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 15, 2008 by meg791   view full review
First time having and making polenta. Really good recipe, followed the tip to cook corn in a...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 25, 2006 by Navy_Mommy   view full review
This was my second attempt at polenta. Though better than the first, something still wasn't...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 21, 2005 by LynnInHK   view full review
Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 8, 2004 by SONOMALASS   view full review
I made this without the corn, and it was delicious. My whole family, including young...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 23, 2011 by junglepilotwife   view full review
I'm sure the fresh roasted corn would have been awesome - but I only had frozen and it was...

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