Confetti Corn Cakes

Directions

1. 1
   Line 12x18-inch jelly roll pan with foil;grease foil with 2 tablespoons butter.
2. 2
   Melt 3 tablespoons butter in heavy small skillet over low heat.
3. 3
   Mix in corn,parsley, salt and pepper;stir 2 minutes and remove from heat.
4. 4
   Combine water and 2 teaspoons salt in heavy medium saucepan and bring to boil.
5. 5
   Stir in cornmeal in very thin stream.
6. 6
   Reduce heat and simmer, stirring constantly, until mixture pulls away from sides of pan and is thick enough to hold spoon upright in center, about 20 minutes.
7. 7
   Stir in corn mixture.
8. 8
   Spread evenly in prepared pan and cool completely.
9. 9
   Cover and refrigerate until firm, at least 2 hours.
10. 10
    Can be prepared 1 day ahead.
11. 11
    Cut cornmeal mixture into 2-inch rounds, using cookie cutter.
12. 12
    Melt 2 tablespoons butter with oil in heavy large skillet over low heat.
13. 13
    Add garlic and cook until golden brown,stirring occasionally, about 5 minutes.
14. 14
    Discard garlic, using a slotted spoon.
15. 15
    Increase heat to medium-high.
16. 16
    Add cornmeal rounds in batches and cook until golden brown, about 5 minutes.
17. 17
    Serve immediately.