Hard Greek Side Dish

Creamy Polenta with Roasted Corn and Fresh Sage

Name: Creamy Polenta with Roasted Corn and Fresh Sage
Prep time: 25 min
Cook time: 119 min
Total time: 144 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 earss corn; 3 tablespoons olive oil; 1 teaspoon finely chopped garlic; 0.5 yellows onion , diced; 3 cups water; 2 cups milk; 1 cup cornmeal; salt and pepper to taste; 3 tablespoons chopped fresh sage leaves; 0.5 cups grated Parmesan cheese

Total Time

2h 24m

25m prep · 119m cook

Servings

4 people

Rating

—

Difficulty

Hard

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

Ingredients

2 earss corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
0.5 yellows onion , diced
3 cups water
2 cups milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
0.5 cups grated Parmesan cheese

Instructions

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.