Creamy Polenta with Roasted Corn and Fresh Sage |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled. 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.
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