Soft Polenta with Corn Kernels and Sage

This stuff is so good... I serve my Spicy Ethiopian Lentil Stew over it for a terrific compliment

1 TBSP Olive Oil
2 TBSP mirin
1 yellow onion
3-4 cloves of garlic, minced
3 ears of corn, kernels cut from the cob
1/4 cup minced fresh sage leaves
1/4 tsp salt
1 box of instant polenta

Heat the oil and the mirin together in a skillet over medium-high heat. Add the onion and the garlic. Saute for about 5 minutes, stirring occasionally, until the onions have begun to soften. Add the corn kernels and cook, stirring frequently, until slightly charred – about 12 to 15 minutes. Stir in the sage and continue to cook for 1-2 minutes, then remove the pan from the heat.

Next, prepare the polenta according to the package directions. Once prepared, add the corn mixture to the polenta and mix well. Add olive oil liberally to the mixture to create a smoother, more softened texture. Season according to taste with salt and pepper.

Tip: A great way to cut the corn kernels off the cob is to use a bundt pan. Place the corn cob in the hole of the bundt pan. Cut the kernels in a downward motion, allowing the kernels to be caught by the pan. This is the cleanest method I have found.