Creamy Polenta with Roasted Corn and Fresh Sage

This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.

Step: 1

Grill corn in the husks, or roast in the oven; cut kernels from cob.

Step: 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, about 5 minutes.

Step: 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.

Step: 4

When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Per Serving: 378 calories; protein 12.1g; carbohydrates 46.4g; fat 16.7g; cholesterol 18.6mg; sodium 219.1mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do more often .