Corn Polenta

Directions

1. 1
   In a sauce pan sweat the shallot and garlic with a little bit of olive oil until cooked (translucent).
2. 2
   Add the water and quickly bring to a boil.
3. 3
   Gradually whisk in the polenta a little at a time until all the polenta is in the water (to prevent lumps).
4. 4
   Turn the heat down to medium-low flame and cook the polenta until done (about 40 minutes or when the polenta 'pulls' away from the sides of the pan).
5. 5
   Stir frequently so the polenta doesn't crust on the bottom of the pan--this makes cleanup MUCH easier.
6. 6
   In another pan sweat the corn until fully cooked, no colour, then remove from heat.
7. 7
   When the polenta is done fold in the corn and grated cheese.
8. 8
   Season with salt and pepper to taste.
9. 9
   Layout on a pan or into a mold and refrigerate until firm (20 minutes).
10. 10
    To serve: Saute, grill, toss with flour and fry for croutons, etc-- the options are endless!
11. 11
    As an extra option, use 5 cups of water instead of 4 for a soft polenta. Serve warm out of the pan and elevate it by adding some marscapone cheese, whipped cream, or roasted mushrooms.