Remove the husks from the corn and, using a large sharp knife, cut off the kernels as close as possible to the cobs. Place the cores in a large saucepan and reserve the kernels. Cover the cores with
Meanwhile, juice the reserved kernels in a juicer. Pass through a fine sieve. Set aside.
Place the corn stock in a clean pan, bring to the boil over medium heat, then gradually whisk in the polenta until it is completely combined and thickened. Add the corn juice and continue to cook, stirring regularly, for 10 minutes. Pour into a deep
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