Polenta with Roasted Sweetcorn and Fresh Sage

    Polenta with Roasted Sweetcorn and Fresh Sage


    15 people made this

    About this recipe: 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.

    Serves: 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

    Prep: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.

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