Cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. Or it can be made in advance, chilled for 2 hours and then lighlty fried in butter.
INGREDIENTS (for 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.