Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 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

Directions

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.