- Diet & lifestyle
- Vegetarian meals
This is a surprising and delicious vegetarian main that is especially nice on a chilly autumn evening. The Parmesan and sage really complement the polenta, and the sweetcorn adds natural sweetness.
15 people made this
- 2 ears sweetcorn
- 3 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 1/2 onion, diced
- 700ml water
- 475ml milk
- 140g polenta (cornmeal)
- salt and pepper to taste
- 3 tablespoons chopped fresh sage leaves
- 40g grated Parmesan cheese
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Barbecue the sweetcorn in their husks, or roast in the oven; remove the husks and cut the kernels from the cob.
- In a heavy 4-litre saucepan heat oil over medium heat, heat the olive oil and stir in garlic and onions; reduce heat to low and cook until onions are translucent.
- Stir in water and milk and bring to the boil over medium-high heat. Slowly stir in polenta, 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.
- When polenta is tender, stir in sweetcorn, sage and Parmesan cheese. Transfer to a large bowl to serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(16)
Reviews in English (10)
This was a great recipe that I tweaked a little. I used canned corn that I sauteed with the sage and a little butter until the corn was slightly browned and grated in a pinch of fresh nutmeg then added it to the polenta. By sauteeing the sage, it softens the flavor This was super good!-28 May 2008
Pretty good, but there was a lot of sage. My dad couldn't even finish it because it was so strong. I'd maybe cut the sage in half.-13 May 2007
Not too bad. I used frozen corn instead. This recipe makes a ton. I wish I had cut the recipe down because I don't really like it cold.-21 Jul 2005