Creamy Polenta With Roasted Corn And Fresh Sage
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tsp
Garlic (finely chopped)3 cups
Water2 cups
Milk1 cup
Cornmeal1
Salt1 cup
Grated Parmesan CheeseDirections:
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
3
Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes
4
Stir in water and milk and bring to a boil over medium-high heat
5
Slowly stir in cornmeal, whisking thoroughly
6
Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning
7
Season with salt and pepper; simmer 15 minutes more
8
When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese
9
Transfer to a large bowl to serve