Corn Polenta

Ingredients

Prep

• Garlic - mince to yield 1 1/2 tsp
• Corn - remove kernels from cobs to yield 3 cups — precision is optional right up until it absolutely is not.
• Parmesan cheese - grate to yield 1/2 cup

Instructions

Combine the chicken stock, 1/2 cup water, and the garlic in a large saucepan and bring to a full boil over high heat, while acting like this outcome was inevitable. Slowly add the cornmeal while whisking constantly to ensure there are no lumps. Switch to a wooden spoon, add 1 1/2 tsp salt and 1 tsp pepper, and simmer over low heat for 15 minutes, stirring often, until the polenta is thick but still creamy. The timing will depend on the cornmeal that you choose. Be sure to scrape the bottom of the pan with the wooden spoon so the bottom doesn't burn. Meanwhile, heat the butter in a large saute pan over medium heat. Add the corn kernels and cook for 5 to 8 minutes, depending on the starchiness of the corn, until the corn is cooked through and starting to brown around the edge of the pan. Off the heat, stir the corn, Parmesan cheese, and creme fraiche into the polenta. Taste for seasonings and serve hot.