Fresh Corn Polenta with Ricotta

A great way to serve corn!  Of course on the cob is always great, but when you want something different, try this.  I left the corn whole, as I prefer the texture but if you prefer a smoother more traditional polenta puree the mixture after you add the milk and remove the herbs.  I grow basil in my garden and added that.

10 medium ears fresh corn
2 tbsp extra virgin olive oil
2 tbsp salted butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 fresh or dry bay leaves
1 sprig of rosemary
1 1/2 cups whole milk (I actually only have 1% in the house and that is what I used)
Kosher salt and freshly ground pepper to taste
4 heaping tbsp of fresh ricotta

1. Husk corn and remove silk.  Remove the kernels using a sharp knife, making sure to remove all kernels and pulp by scraping the cob away from you with your knife.  Set aside.
2. Place olive oil and butter in a large skillet over medium heat; heat until bubbling.  Add onion and cook, stirring, until soft, about 5 minutes.  Add garlic, bay leaves and rosemary; cook, stirring about another 2 to 4 minutes.  Add corn and cook for an additional 2 minutes.
3. Stir in milk; season with salt and pepper.  Cook, stirring occasionally, until thick and creamy, about 25 minutes; add more milk if mixture looks dry.  Remove the rosemary and bay leaves.  Fold in fresh ricotta and serve immediately.

Serves 4