Creamy Polenta with Roasted Corn and Fresh Sage

Name: Creamy Polenta with Roasted Corn and Fresh Sage
Total time: 80
Yield: 4
Ingredients: 2 ears corn; 3 tablespoons olive oil; 1 teaspoon finely chopped garlic; 0.5 yellow onion, diced; 3 cups water; 2 cups milk; 1 cup cornmeal; salt and pepper to taste; 3 tablespoons chopped fresh sage leaves; 0.5 cup grated Parmesan cheese

Recipe by JOE ZARANSKI from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

4 servings

•

2 ears corn
•

3 tablespoons olive oil
•

1 teaspoon finely chopped garlic
•

0.5 yellow onion, diced
•

3 cups water

•

2 cups milk
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1 cup cornmeal
•

salt and pepper to taste
•

3 tablespoons chopped fresh sage leaves
•

0.5 cup grated Parmesan cheese

Instructions

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