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This side dish is great served hot and topped with Parmesan cheese, or chilled, cut into shapes and then griddled.
Ingredients
- 2 ears corn
- 3 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- ½ yellow onion, diced
- 3 cups water
- 2 cups milk
- 1 cup cornmeal
- salt and pepper to taste
- 3 tablespoons chopped fresh sage leaves
- ½ cup grated Parmesan cheese
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat5g | 24% |
| Cholesterol19mg | 6% |
| Sodium219mg | 10% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber3g | 10% |
| Total Sugars9g | |
| Protein12g | |
| Vitamin C4mg | 20% |
| Calcium274mg | 21% |
| Iron2mg | 11% |
| Potassium392mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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