Creamy Polenta with Roasted Corn and Fresh Sage


This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
4 servings


  • 2 ears corn

  • 3 tablespoons olive oil

  • 1 teaspoon finely chopped garlic

  • ½ yellow onion, diced

  • 3 cups water

  • 2 cups milk

  • 1 cup cornmeal

  • salt and pepper to taste

  • 3 tablespoons chopped fresh sage leaves

  • ½ cup grated Parmesan cheese


  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. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.

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

Nutrition Facts (per serving)

378 Calories
17g Fat
46g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 378
% Daily Value *
Total Fat 17g 21%
Saturated Fat 5g 24%
Cholesterol 19mg 6%
Sodium 219mg 10%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 10%
Total Sugars 9g
Protein 12g
Vitamin C 4mg 20%
Calcium 274mg 21%
Iron 2mg 11%
Potassium 392mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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