- 4 cups chicken stock
- 1 cup whipping cream
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- Fresh corn niblets from 1 cob of corn
- 2 tablespoons white wine, for deglazing
- 1 & 1/4 cups yellow cornmeal
- 1 & 1/2 cups medium cheddar, grated
- 1/4 cup fresh thyme and rosemary, chopped
- 1 teaspoon sea salt
- Line a 9×9 pan with parchment paper.
- In a pot, bring stock and cream to a simmer and set aside.
- In a 2-quart saucepan, heat the butter over medium heat. Add the onion and cook until soft but not colored. Add garlic and corn niblets and sauté until corn is tender, about 3 minutes. Deglaze with white wine.
- Add the stock and cream mixture to the saucepan and bring to a simmer. In a slow, steady stream, add the cornmeal and cook over medium heat for 1 minute, whisking constantly to avoid lumps. Remove from heat and stir in the grated cheddar and fresh herbs. Season with salt, to taste.
- Pour mixture into pan. Refrigerate until set, about 2 hours. Turn out the polenta and cut into desired shapes.
- Pan fry the pieces in olive oil and a little butter until lightly browned on both sides or broil in the oven until browned.