Creamy Polenta With Roasted Corn And Fresh Sage Recipes

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

Creamy Polenta with Roasted Corn and Fresh Sage image

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

Provided by JOE ZARANSKI

Categories Polenta

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

Grill corn in the husks, or roast in the oven; cut kernels from cob.
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 : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

CREAMY POLENTA WITH ROASTED CORN AND FRESH SAGE

Creamy Polenta with Roasted Corn and Fresh Sage image

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

Provided by JOE ZARANSKI

Categories Polenta

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

Grill corn in the husks, or roast in the oven; cut kernels from cob.
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 : Calories 377.6 calories, Carbohydrate 46.4 g, Cholesterol 18.6 mg, Fat 16.7 g, Fiber 2.9 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 219.1 mg, Sugar 9.1 g

POLENTA WITH FRESH CORN AND SAGE

Polenta with Fresh Corn And Sage image

Provided by Florence Fabricant

Categories easy, quick, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

5 cups chicken stock, preferably homemade
1 1/2 cups yellow cornmeal
2 cups fresh uncooked corn kernels
Salt and freshly-ground black pepper to taste
3 tablespoons unsalted butter
2 teaspoons minced fresh sage

Steps:

Bring stock to a simmer in a heavy saucepan. Add cornmeal slowly in thin stream, stirring constantly.
Cook, stirring, for about five minutes, then fold in the remaining ingredients. Cook 5 to 10 minutes longer, until the mixture has thickened but is not stiff. Serve at once.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 684 milligrams, Sugar 5 grams, TransFat 0 grams

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