Creamy Polenta with Roasted Corn and Fresh Sage - Vegetarian Recipes - Best Vegetarian Recipes
Recipe By:JOE ZARANSKI
"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
- 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.
Creamy Polenta with Roasted Corn and Fresh Sage - Vegetarian Recipes - Best Vegetarian Recipes
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Creamy Polenta with Roasted Corn and Fresh Sage - Vegetarian Recipes - Best Vegetarian Recipes
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