Name: Creamy Polenta with Roasted Corn and Fresh Sage
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Corn - 2 ears; Olive oil - 3 tablespoons; Finely chopped garlic - 1 teaspoon; Yellow onion, diced - ½; Water - 3 cups; Milk - 2 cups; Cornmeal - 1 cup; Salt and pepper to taste - 1 cup; Chopped fresh sage leaves - 3 tablespoons; Grated Parmesan cheese - ½ cup

Ingredients for - Creamy Polenta with Roasted Corn and Fresh Sage

1. Corn 2 ears

2. Olive oil 3 tablespoons

3. Finely chopped garlic 1 teaspoon

4. Yellow onion, diced ½

5. Water 3 cups

6. Milk 2 cups

7. Cornmeal 1 cup

8. Salt and pepper to taste 1 cup

9. Chopped fresh sage leaves 3 tablespoons

10. Grated Parmesan cheese ½ cup

How to cook deliciously - Creamy Polenta with Roasted Corn and Fresh Sage

1 . Stage

Grill corn in the husks, or roast in the oven; cut kernels from cob.

2 . Stage

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.

3 . Stage

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 . Stage

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