Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 1 cup cornmeal 
• 2  ears corn 
• 3 tablespoons sage leaves fresh chopped
• 1 teaspoon garlic finely chopped
• 2 cups milk 
• 3 tablespoons olive oil 
• 0.5 cup parmesan cheese grated
• 4 servings salt and pepper to taste
• 3 cups water 
• 0.5  onion diced yellow

Equipment

• bowl
• sauce pan
• oven
• whisk
• grill

Directions

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.
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 cornmeal is tender, stir in corn, sage and Parmesan cheese.
5. Transfer to a large bowl to serve.