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.
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.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)