Cheesy Cheddar Corn Polenta

I have to date made savory polenta with Parmesan: Polenta Fries, and Parmesan Polenta with Chili-roasted Mushroom. This time, it's done with sharp Cheddar and corn. The corn niblet give this crispy polenta an interesting texture: crunchy like nuts.

I served this with a side of Camembert and Cranberry Stuffed Mushroom with Pesto. You knew it's good when two hours after the dinner, Adrian said "dinner was really good".

Ingredients:
(makes 1 9x9" pan)

• 4 cups miso soup
  
• 1 cup whipping cream
• 2 tablespoons butter
• 1 small onion, diced
• 3 cloves garlic, minced
• Fresh corn niblet from 1 cob of corn
• 2 tablespoons apple cider vinegar
  
• 1¼ cup uncooked polenta
  
• 1½ cups old cheddar, grated
• ¼ cup fresh thyme and rosemary, chopped
• 1 teaspoon salt

1. Line a 9x9" pan with parchment paper.
2. In a pot, bring stock and cream to a simmer and set aside.
3. In a saucepan, saute onions with butter until soft. Add garlic and corn niblets and cooked until corn is tender. Pour in apple cider vinegar for deglazing.
4. 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.
5. Pour mixture into pan. Refrigerate overnight or at least 2 hours. Turn out the polenta and cut into desired shapes.
6. Pan fry the pieces in olive oil and a little butter until lightly browned on both sides or broil in the oven until browned.