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Creamy Polenta with Roasted Corn and Fresh Sage

Rated as 4.31 out of 5 Stars

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

1 h 20 m servings 378 cals
Original recipe yields 4 servings

Directions

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  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; 16.7 g fat; 46.4 g carbohydrates; 12.1 g protein; 19 mg cholesterol; 219 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 th...

Most helpful critical review

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 s...

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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 th...

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.

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.

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...

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 s...

This would probably be better if you cut down on the sage. It was a little over-powering.

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!

I made this without the corn, and it was delicious. My whole family, including young children, enjoyed it.

I'm sure the fresh roasted corn would have been awesome - but I only had frozen and it was still a hit