This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Ingredients
- ears corn: 2 piece
- olive oil: 3 Tbsp
- garlic: 1 tsp (finely chopped)
- yellow onion: 0.5 piece (diced)
- water: 3 cups
- milk: 2 cups
- cornmeal: 1 cup
- salt and pepper: (to taste)
- fresh sage leaves: 3 Tbsp (chopped)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
-
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.
