Ingredients:
6 ears fresh sweet corn
1/4 lb guanciale
1 onion
1 clove garlic
1 tbs fresh thyme leaves
4 tbs butter
salt & pepper
1/2 c grated parmesan cheese.
Instructions:
Cut the kernels off the corn, then scrape the cobs of their remaining juices and pulp. Put the corn in a food processors with 1/4 cup of water and finely blend. The processor will give you a rustic texture. Use a blender if you like it smoother. Finely dice your guanciale, onion and garlic. Melt the butter in a pan and add your guanciale. You want the guanciale to release it’s fat, but not to brown, so cook it on medium and stir often. When it’s translucent and rendered (5-10 minutes), add the onion and garlic and cook until soft. Add the thyme and blended corn. Bring to a simmer, then cook for about 20 minutes, stirring frequently. Just like regular polenta, this stuff sticks! When the corn is cooked and thicken, season to taste, then off the heat add the parmesan. This will not set up like dried polenta, but should softly hold it’s shape. Enjoy.