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Saturday, November 14, 2009

Sage Polenta

We planted some sage in our mini herb garden this summer.  We just moved into a new apartment in the middle of August and decided now that we live farther south it would be a decent time to start a pot of herbs.  In Upstate New York we would have only gotten a few weeks before a hard frost would kill the herbs, but in Virginia we're hoping to keep them going until early to mid November.  So, sage was one of the herbs we planted.  Then we were left with tons of sage and not a lot of recipes that use it!  So, this was a result of one of Zach's sage recipe searches.  It was very yummy and a definite keeper recipe!  It would be great as a side dish, or as we used it, in exchange for mashed potatoes as the base of a sauteed sausage, peppers and onions mix.  We left out the roasted corn as we had everything else on hand, and it was fine without it.  Since we used it as a base for the sausage mix I think it was better without it in this purpose, but the roasted corn would be great if you were using the recipe as a straight side dish.

Creamy Polenta with Roasted Corn and Fresh Sage

Serves 4
Prep time 20 minutes
Cook time 1 hour


  • 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.

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