This variation on basic polenta incorporates fresh corn just off the cob.

　　

Ingredients

Serves 8 as a first course

　　

For polenta:

2 ears corn, shucked

　　2 cups milk

　　1 cup yellow cornmeal

　　2 tablespoons unsalted butter

　　2 ounces Roquefort, Gorgonzola, or other blue cheese (about 1/4 cup), crumbled

　　

For mushrooms

1 cup cleaned mixed fresh exotic mushrooms* such as morels, shiitake, or cremini or one ounce dried mushrooms* soaked in very hot water 20 minutes and drained

　　1 tablespoon unsalted butter

　　2 tablespoons chopped shallots

　　1/2 cup chicken or vegetable broth

　　2 tablespoons fresh thyme leaves, chopped

　　freshly ground black pepper to taste

　　Garnish: 1/3 cup walnuts or pecans, toasted and chopped coarse

　　*available at specialty foods shops and by mail order from Aux Délices des Bois, tel.(800) 666-1232

　　

Make polenta:

Step 1

Preheat broiler and butter an 8-inch square baking pan.

　　

Step 2

On a rack of a broiler pan broil corn about 4 inches from heat, turning it occasionally, until lightly browned on all sides, about 10 minutes. Cool corn and cut kernels from cobs.

　　

Step 3

In a large heavy saucepan stir together milk and cornmeal and add corn kernels and butter. Bring mixture to a boil and simmer, stirring constantly to keep mixture from sticking and burning and adding water, 1 tablespoon at a time, if mixture becomes too thick 20 minutes. Stir in cheese until incorporated and season with salt. Pour polenta into baking pan spreading evenly, and cool. Chill polenta until cold, 2 to 3 hours. Polenta may be made 2 days ahead and chilled covered.

　　

Step 4

Preheat oven to 350°F.

　　

Make mushrooms:

Step 5

If using fresh or dried shiitake discard stems. Slice mushrooms. In a 10-inch skillet heat butter over moderately high heat until foam subsides and sauté mushrooms and shallots with salt to taste until mushrooms begin to brown, 5 to 6 minutes. Add broth and boil until reduced by about half. Remove skillet from heat and add thyme, pepper, and salt to taste. Keep mushrooms warm.

　　

Step 6

Unmold polenta onto a cutting board and cut into 16 triangles or 2-inch squares.

　　

Step 7

On a lightly oiled baking sheet bake polenta pieces until heated through, 10 to 15 minutes, and broil about 4 inches from heat until golden, about 2 minutes.

　　

Step 8

Arrange 2 polenta pieces on each of 8 plates. Spoon mushrooms over polenta and garnish with nuts.