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

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

Nutrition Facts

378 calories; protein 12.1g 24% DV; carbohydrates 46.4g 15% DV; fat 16.7g 26% DV; cholesterol 18.6mg 6% DV; sodium 219.1mg 9% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2008
This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage it softens the flavor This was super good! Read More
(20)

Most helpful critical review

Rating: 3 stars
08/25/2006
This was my second attempt at polenta. Though better than the first something still wasn't right. The flavor was good but we didn't care for the roasted corn chunks they were a little too sweet. Read More
(6)
18 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/28/2008
This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage it softens the flavor This was super good! Read More
(20)
Rating: 5 stars
05/13/2007
Pretty good but there was a lot of sage. My dad couldn't even finish it because it was so strong. I'd maybe cut the sage in half. Read More
(10)
Rating: 4 stars
04/09/2005
Very good - this reminds me of dinner with relatives in the Piedmont region in Italy. A wonderful side dish... Sliced and grilled the leftovers the next day which was just as delish as the night before! Thanks for this recipe! Read More
(7)
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Rating: 4 stars
07/21/2005
Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the recipe down because I don't really like it cold. Read More
(7)
Rating: 3 stars
08/25/2006
This was my second attempt at polenta. Though better than the first something still wasn't right. The flavor was good but we didn't care for the roasted corn chunks they were a little too sweet. Read More
(6)
Rating: 4 stars
08/09/2004
I made this without the corn and it was delicious. My whole family including young children enjoyed it. Read More
(5)
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Rating: 5 stars
06/15/2008
First time having and making polenta. Really good recipe followed the tip to cook corn in a little butter and added 1 Tbs dried sage. I'll be making this again! Read More
(5)
Rating: 3 stars
12/04/2008
This would probably be better if you cut down on the sage. It was a little over-powering. Read More
(5)
Rating: 5 stars
05/23/2011
I'm sure the fresh roasted corn would have been awesome - but I only had frozen and it was still a hit Read More
(3)