Yields 6 servings

1 tablespoon olive oil
1 tablespoon mirin
1 medium yellow onion, minced
2 cloves garlic, minced
1 cup fresh or frozen corn kernels
1/4 cup minced fresh sage
6 cups water
3/4 teaspoon salt
1 1/2 cups yellow cornmeal (polenta)

Heat the oil and mirin together in a skillet over medium-high heat and add the onion and garlic. Sauté for about 5 minutes. Add the corn kernels and cook, stirring frequently, until slightly charred, about 12 minutes. Stir in the sage and continue to cook for 1/2 minutes, then remove the pan from the heat.

Combine the water and salt in a large saucepan and bring to a boil over high heat. Gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to medium-low and gently simmer about 20 minutes, stirring almost constantly with a wooden spoon. The polenta will thicken as it cooks. When it is thick enough to pull away from the sides of the pan, it is done. Stir in the onion-corn mixture and serve immediately.

From The Vegan Gourmet