Ingredients
- 3/4 pound diced pancetta or good quality bacon (optional)
- 1 cup small diced spanish onion
- 2 quart corn kernels, cut off the cob
- 1 pint heavy cream
- 1/2 cup chopped parsley
- 1/3 cup quick cook polenta
- 1 teaspoon chipotle chili puree (optional)
- 1 cup fine grated parmesan cheese
- 2 cup panko (japanese bread crumbs)
Preparation
Baking Directions:
Render the pancetta/bacon crisp in a sided sauté pan or small soup pot and remove 2/3rds of the fat and reserve the fat.
Add the onion to the pancetta in the sauté pan and sauté until golden.
Add the corn kernels and cook until the corn is approaching tender.
Add the cream and bring to a simmer.
While gently stirring, add the polenta in several even scatterings over the corn-cream mixture to avoid any lumps.
Cook for five minutes, until the creamed corn is thickened.
Fold in the chipotle puree and Parmesan cheese.
Add one half of the chopped parsley and adjust seasoning if needed.
Cool the creamed corn in a refrigerator or use shortly after making.
For the bread crumb topping: Heat the reserved pancetta fat in a Teflon sauté pan.
Add the panko and toss until golden.
Season with salt and pepper to taste.
Add remaining chopped parsley and remove from heat.
To assemble: Heat the creamed corn to a simmer and place in a Pyrex glass cake pan or similar service piece.
Sprinkle an even layer of panko bread crumbs over the creamed corn and place under the oven broiler to gently brown.
Serve.
