Traditional recipes

Polenta with Roasted Sweetcorn and Fresh Sage recipe

Polenta with Roasted Sweetcorn and Fresh Sage recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

This is a surprising and delicious vegetarian main that is especially nice on a chilly autumn evening. The Parmesan and sage really complement the polenta, and the sweetcorn adds natural sweetness.

15 people made this

IngredientsServes: 4

  • 2 ears sweetcorn
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped garlic
  • 1/2 onion, diced
  • 700ml water
  • 475ml milk
  • 140g polenta (cornmeal)
  • salt and pepper to taste
  • 3 tablespoons chopped fresh sage leaves
  • 40g grated Parmesan cheese

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Barbecue the sweetcorn in their husks, or roast in the oven; remove the husks and cut the kernels from the cob.
  2. In a heavy 4-litre saucepan heat oil over medium heat, heat the olive oil and stir in garlic and onions; reduce heat to low and cook until onions are translucent.
  3. Stir in water and milk and bring to the boil over medium-high heat. Slowly stir in polenta, 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 polenta is tender, stir in sweetcorn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Recently viewed

Reviews & ratingsAverage global rating:(16)

Reviews in English (10)

by RACHEL335

This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage, it softens the flavor This was super good!-28 May 2008

by Lauryl

Pretty good, but there was a lot of sage. My dad couldn't even finish it because it was so strong. I'd maybe cut the sage in half.-13 May 2007

by LynnInHK

Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the recipe down because I don't really like it cold.-21 Jul 2005

Watch the video: Creamy Polenta with Mushrooms and Cheese. Food Channel L Recipes (January 2022).