Super Creamy Polenta with Roasted Corn and Fresh Sage Recipe:- It is a beautiful recipe that adds warmth and elegance to your table, and it is a polenta dish that is really creamy and contains roasted corn and fresh Sage. A thick, velvety texture is offered by this recipe, which is great for an intimate supper or a special event.
Super Creamy Polenta with Roasted Corn and Fresh Sage Recipe
The flavor of roasted corn, which is sweet and caramelized, is enhanced by the aromatic touch of fresh sage. It is a versatile side dish that goes well with a wide range of proteins, but it can also be eaten on its own as a vegetarian dinner that is both delicious and satiating.
Ingredients
Polenta:
- 1 cup polenta (coarse cornmeal)
- 4 cups water or low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Roasted Corn:
- 2 ears of corn, husked
- 2 tablespoons olive oil
- Salt and pepper to taste
Sage:
- 10-12 fresh sage leaves
- 2 tablespoons butter
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Instructions
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Salt and pepper should be applied to the ears of corn after they have been rubbed with olive oil. After placing the corn on a baking sheet, roast it for twenty to twenty-five minutes, turning it occasionally, until it reaches a golden brown color and an almost burnt appearance. Take the corn out of the oven, allow it to cool down a little bit, and then remove the kernels from the cob. Put aside for later.
Bring the water or chicken broth to a boil in a big saucepan so that it may be used. While whisking in the polenta, make sure there are no lumps when you do so. The polenta should be cooked for around 25 to 30 minutes, stirring it constantly, until it reaches a thick and creamy consistency. Reduce the heat to low. While stirring, include the butter, Parmesan cheese, and heavy cream. Add salt and pepper to taste, and season with salt. Warm up over a low heat, stirring the mixture every so often.
Over medium heat, melt two tablespoons of butter in a skillet that is rather small. After adding the fresh sage leaves, continue to simmer for approximately two to three minutes, or until the butter starts to turn brown and the sage leaves become crispy. The sage leaves should be removed and placed on a paper towel so that they can drain. Save the brown butter that has been flavored with sage.
Mix the corn kernels that have been roasted into the polenta that is creamy. To serve, transfer the polenta to bowls or plates using a spoon. Garnish with sage leaves that have been crisped up and drizzle the brown butter that has been infused with sage over the top.
Nutrition
- Calories: 350
- Protein: 10 g
- Carbohydrates: 40 g
- Dietary Fiber: 4 g
- Sugars: 3 g
- Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 50 mg
- Sodium: 400 mg
Tips
You can make this meal appropriate for vegans by substituting water or vegetable broth for the chicken broth, using plant-based milk in place of heavy cream, and using a vegan alternative to butter. All of these substitutions will make the dish completely vegan. For the purpose of reducing the amount of time and effort required, it is possible to substitute canned or frozen corn for fresh corn.
Simply sauté the corn in a skillet until it reaches a color that is somewhere between light brown and light brown. Add a few drops of white wine to the polenta while it is still in the process of cooking in order to impart an additional layer of flavor to the ingredient.
