With black beans, chopped tomatoes, and green chilies, these simple and delectable pork chops are prepared. They taste fantastic with rice and sour cream and fresh cilantro on top.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Grill corn in the husks, or roast in the oven; cut kernels from cob.
- 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.
- 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.
- 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
| Calories | 378 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 219 mg |
| Sugars | 9 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! I roasted the corn in the oven and then cut it off the cob. Based on other reviews saying there was too much sage I only used 1T fresh. I think 1-2 is good for my tastes but do think with 3 it would be a bit overpowering, but to each their own. I put some in a bowl to eat immediately and the rest I put in a loaf pan and will chill, slice and pan fry.
I actually forgot to put the cheese in and it was still really delicious. It is very hardy and we had a lot leftover, but it was delicious heated up the next day, as well. Definitely use fresh corn.
This recipe is a keeper, thanks so much! For the corn, I just popped open a can of corn, and put it under the broiler for 12 minutes. I also mixed in some okara that I had left over from making soy milk, and it blended in beautifully, and gives the dish some protein. I loved the spices, and actually doubled up on them.
I’m sure the fresh roasted corn would have been awesome – but I only had frozen and it was still a hit
This would probably be better if you cut down on the sage. It was a little over-powering.
First time having and making polenta. Really good recipe, followed the tip to cook corn in a little butter and added 1 Tbs dried sage. I’ll be making this again!
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!
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.
This was my second attempt at polenta. Though better than the first, something still wasn’t right. The flavor was good, but we didn’t care for the roasted corn chunks, they were a little too sweet.
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.
Very good – this reminds me of dinner with relatives in the Piedmont region in Italy. A wonderful side dish… Sliced and grilled the leftovers the next day which was just as delish as the night before! Thanks for this recipe!
I made this without the corn, and it was delicious. My whole family, including young children, enjoyed it.