Recipe by JOE ZARANSKI
"This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then riddled."
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finely chopped garlic
yellow onion, diced
salt and pepper to taste
chopped fresh sage leaves
grated Parmesan cheese
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!
This would probably be better if you cut down on the sage. It was a little over-powering.
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.
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.
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!
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!
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.
I made this without the corn, and it was delicious. My whole family, including young children, enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Polenta with Roasted Corn and Fresh Sage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 150
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