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Creamy Polenta with Roasted Corn and Fresh Sage


  • 2 ears corn
  • 3 Tbsp olive oil
  • 1 tsp finely chopped garlic
  • 1/2 yellow onion, diced
  • 3 cups water
  • 2 cups milk
  • 1 cup cornmeal
  • salt and pepper to taste
  • 3 Tbsp chopped fresh sage leaves
  • 1/2 cup grated Parmesan cheese


    Grill corn in husks, or roast in oven.  Cool slightly and cut kernels from cob.I n 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. 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 cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve. Serves 4.   

Recipe adapted from All Recipes

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