here is a recipe we love, I snabbed off of allrecipes.com awhile back.
It is vegan if you leave out the parmesan. My forever skinny Dh likes to drizzle grated mozzarella on his.
I like to serve this with a fresh greens salad. This dish screams summer. I have thought about using this as a filling for tamales but have not had the time to fool with corn husks. Ohh and a word to the wise, DONT MAKE SOAP while doing this. Stirring two pots can get confusing! bad bad bad scenario!
Saged Polenta with Fresh Corn
2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/2 yellow onion, diced
3 cups water
2 cups rice milk
1 cup cornmeal
salt and pepper to taste
3 tablespoons chopped fresh sage leaves
1/2 cup grated Parmesan cheese
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.
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 cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.
what do you do with your sage?