Creamy Polenta with Roasted Corn and Fresh Sage recipe

4 servings

2 ears corn

3 tablespoons olive oil

1 teaspoon finely chopped garlic

1/2 yellow onion, diced

3 cups water

2 cups milk

1 cup cornmeal

salt and pepper to taste

3 tablespoons chopped fresh sage leaves

1/2 cup grated Parmesan cheese

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.

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 cornmeal is tender, stir in corn, sage and Parmesan cheese.

Transfer to a large bowl to serve.