Ingredients
- 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
Recipe
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