4 c chicken stock
1 c whipping cream
2 T butter
1 small onion, diced
3 cloves garlic, minced
Fresh corn niblets from 1 cob of corn
2 T white wine, for deglazing
1¼ c yellow cornmeal
1½ c medium cheddar, grated
¼ c fresh thyme and rosemary, chopped
1 t 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.