Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• earscorn
• tablespoon solive oil
• teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• cup swater
• cup smilk
• cup cornmeal
• salt and pepper to taste
• tablespoon schopped fresh sage leaves
• 1/2 cup grated Parmesan cheese

Instructions

1. Grill corn in the husks, or roast in the oven; cut kernels from cob.
2. 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.
3. 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.
4. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.