Creamy Polenta with Roasted Corn and Fresh Sage: A Symphony of Flavors

Polenta, a humble dish with Italian origins, has transformed from a peasant staple to a culinary canvas for chefs and home cooks alike. Its creamy, comforting texture provides the perfect backdrop for showcasing seasonal flavors. This recipe for creamy polenta with roasted corn and fresh sage is a celebration of summer’s bounty, combining the sweetness of corn, the earthy aroma of sage, and the richness of perfectly cooked polenta.

This dish is more than just a meal; it’s an experience. The roasting process intensifies the corn’s natural sweetness, while the fresh sage adds a fragrant, herbaceous note that perfectly complements the creamy polenta. A touch of Parmesan cheese adds a salty, savory dimension, creating a balanced and satisfying dish that’s perfect for a weeknight dinner or a special occasion.

## Why This Recipe Works

* **Roasting the Corn:** Roasting the corn kernels unlocks a depth of flavor that simply cannot be achieved through boiling or steaming. The high heat caramelizes the sugars in the corn, resulting in a sweeter, more complex taste.
* **Infusing the Polenta:** Infusing the polenta with flavor during the cooking process is key. We use vegetable broth as the base, which adds a subtle savory note. A generous knob of butter and Parmesan cheese are stirred in at the end for ultimate creaminess and richness.
* **Fresh Sage:** Fresh sage is essential for this recipe. Its pungent, slightly peppery aroma adds a unique dimension to the dish that dried sage simply cannot replicate. If you don’t have fresh sage, you can substitute with other herbs like thyme or rosemary, but the flavor profile will be different.
* **Simple Ingredients, Big Flavor:** This recipe relies on a handful of high-quality ingredients to create a dish that is both flavorful and satisfying. The key is to use fresh, seasonal ingredients and to cook them properly.

## Ingredients

**For the Roasted Corn:**

* 2 ears of fresh corn, husked
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For the Creamy Polenta:**

* 4 cups vegetable broth
* 1 cup polenta (coarse or medium grind)
* 1/4 cup grated Parmesan cheese
* 2 tablespoons butter
* 1/4 cup chopped fresh sage
* Salt and pepper to taste

**Optional Garnishes:**

* Extra Parmesan cheese
* Red pepper flakes
* A drizzle of olive oil
* Freshly cracked black pepper

## Equipment

* Large pot or Dutch oven
* Baking sheet
* Mixing spoon
* Sharp knife

## Instructions

**1. Prepare the Corn:**

* Preheat your oven to 400°F (200°C).
* Remove the husks and silk from the corn.
* Brush the corn with olive oil and season with salt and pepper.

**2. Roast the Corn:**

* Place the corn on a baking sheet and roast for 20-25 minutes, or until the kernels are tender and slightly browned. Rotate the corn halfway through cooking to ensure even roasting.
* Remove the corn from the oven and let it cool slightly.

**3. Cut the Corn Kernels:**

* Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. To do this, stand the corn cob upright on a cutting board and carefully slice downward, following the curve of the cob.

**4. Prepare the Polenta:**

* Bring the vegetable broth to a boil in a large pot or Dutch oven.
* Slowly whisk in the polenta, making sure to break up any clumps. Adding the polenta gradually helps prevent lumps from forming.
* Reduce the heat to low and simmer, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy. The cooking time will vary depending on the grind of the polenta. Coarse-grind polenta will take longer to cook than fine-grind polenta.
* Stir frequently to prevent the polenta from sticking to the bottom of the pot and burning. If the polenta becomes too thick, add a little more broth to thin it out.

**5. Finish the Polenta:**

* Remove the polenta from the heat.
* Stir in the Parmesan cheese, butter, and fresh sage.
* Season with salt and pepper to taste.

**6. Assemble and Serve:**

* Spoon the creamy polenta into bowls.
* Top with the roasted corn kernels.
* Garnish with extra Parmesan cheese, red pepper flakes, a drizzle of olive oil, and freshly cracked black pepper, if desired.
* Serve immediately.

## Tips for Perfect Polenta

* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your polenta. Use fresh, seasonal corn and high-quality Parmesan cheese.
* **Stir Frequently:** Stirring the polenta frequently is essential to prevent it from sticking to the bottom of the pot and burning. It also helps to create a creamy, smooth texture.
* **Cook Slowly:** Polenta needs to cook slowly to allow the starches to break down and create a creamy texture. Don’t rush the cooking process.
* **Adjust the Consistency:** If the polenta becomes too thick, add a little more broth to thin it out. If it’s too thin, continue to cook it until it reaches the desired consistency.
* **Don’t Be Afraid to Experiment:** Polenta is a versatile dish that can be customized to your liking. Try adding different herbs, spices, or vegetables to create your own unique flavor combinations.

## Variations

* **Add Mushrooms:** Sauté sliced mushrooms with garlic and thyme and add them to the polenta along with the corn.
* **Use Different Cheese:** Try using other types of cheese, such as Gruyere, Fontina, or Gorgonzola, instead of Parmesan.
* **Add Greens:** Stir in wilted spinach or kale for added nutrients and flavor.
* **Make it Spicy:** Add a pinch of red pepper flakes to the polenta for a touch of heat.
* **Vegan Polenta:** Substitute vegetable broth with water and use plant-based butter and nutritional yeast instead of Parmesan cheese.

## Serving Suggestions

* **As a Side Dish:** Serve creamy polenta with roasted corn and fresh sage as a side dish to grilled chicken, fish, or steak.
* **As a Main Course:** Serve it as a main course with a side salad or roasted vegetables.
* **As an Appetizer:** Serve it as an appetizer in small bowls or ramekins.
* **With Eggs:** Top with a fried or poached egg for a delicious and satisfying breakfast or brunch.

## Storage and Reheating

* **Storage:** Leftover polenta can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat polenta, add a splash of broth or water and microwave or heat on the stovetop over low heat, stirring frequently, until heated through. You may need to add more liquid to achieve the desired consistency.

## Nutritional Information (Approximate, per serving)

* Calories: 350-400
* Protein: 8-10g
* Fat: 15-20g
* Carbohydrates: 40-45g
* Fiber: 5-7g

## Conclusion

This creamy polenta with roasted corn and fresh sage is a delicious and versatile dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s a great way to enjoy the flavors of summer. So, gather your ingredients, follow these simple steps, and prepare to be amazed by the symphony of flavors that this dish has to offer. Enjoy!

## More Polenta Recipe Ideas

* **Polenta with Braised Short Ribs:** A classic combination of tender, slow-cooked short ribs served over creamy polenta.
* **Grilled Polenta with Ratatouille:** Grilled slices of polenta topped with a vibrant and flavorful ratatouille.
* **Polenta Pizza:** Use polenta as the base for a gluten-free pizza, topped with your favorite toppings.
* **Fried Polenta Bites:** Crispy, bite-sized pieces of polenta, perfect as an appetizer or snack.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen corn?**
A: Yes, you can use frozen corn in this recipe. Thaw the corn before roasting.

**Q: Can I use dried sage?**
A: While fresh sage is recommended for the best flavor, you can use dried sage in a pinch. Use about 1 teaspoon of dried sage for every 1 tablespoon of fresh sage.

**Q: What type of polenta should I use?**
A: You can use either coarse or medium-grind polenta for this recipe. The cooking time will vary depending on the grind.

**Q: Can I make this recipe ahead of time?**
A: The polenta can be made ahead of time and stored in the refrigerator. Reheat it before serving.

**Q: Is this recipe gluten-free?**
A: Yes, polenta is naturally gluten-free.

**Q: Can I add other vegetables to this dish?**
A: Yes, you can add other vegetables to this dish, such as zucchini, bell peppers, or tomatoes.

**Q: What kind of broth should I use?**
A: Vegetable broth is recommended, but you can also use chicken broth or beef broth.

**Q: Can I make this recipe vegan?**
A: Yes, substitute vegetable broth with water, use plant-based butter and nutritional yeast instead of Parmesan cheese.

**Q: How do I prevent polenta from sticking to the pot?**
A: Stir the polenta frequently and use a heavy-bottomed pot.

**Q: What do I do if my polenta is too thick?**
A: Add a little more broth or water to thin it out.

## Final Thoughts

Experiment with this recipe, make it your own and enjoy this simple and delicious meal!