2 ears corn
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/2 yellow onion, diced3 cups water2 cups milk1 cup cornmealsalt and pepper to taste3 tablespoons chopped fresh sage leaves

1/2 cup grated Parmesan cheese

  1. Grill corn in the husks, or roast in the oven.  Cool slightly and 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.

    Serves 4.   

Recipe adapted from All Recipes

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This recipe was most recently featured in
Boston Organics Newsletter No. 37 of 2013.

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