Polenta Custard

• 1 ounce polenta
• 8 ounces cream
• 2 ounces sugar
• 1 vanilla bean, split
• kosher salt, to taste
• 3 egg yolks
• 1/4 ounce milk
• 2 pounds fresh corn kernels
• quantity of water for corn milk
• 2 ounces sugar
• 1/4 ounce white vinegar
• 2 ounces glucose syrup
• 1/4 ounce kosher salt
• 1 ounce polenta
• 4 ounces milk
• 1/4 ounce butter
• 1/2 ounce sugar
• kosher salt, to taste
• 1/8 ounce agar agar
• 8 ounces water
• 4 ounces sugar
• 2 ounces lemon juice
• salt, to taste
• 32 ounces corn juice
• 5 ounces sugar
• 4 ounces butter
• kosher salt, to taste

1. Preheat oven to 300 degrees.
2. Combine polenta, cream, 1 ounce sugar, vanilla beans and salt in a medium saucepan.
3. Bring to a boil and then turn heat down and let simmer.
4. Frequently stir until polenta is fully cooked, about 15 minutes.
5. Taste polenta and make sure bitterness has gone away.
6. If not, continue to cook.
7. In a separate bowl, whisk together 1 ounce sugar and egg yolks.
8. Slowly temper hot polenta into mixture.
9. Add milk to slightly loosen up batter.
10. Pour into desired molds and bake in a water bath for about 25 minutes, or until custard has a uniform jiggle.
11. Refrigerate to set.
12. If needed, after custard has set, freeze to make cutting easier.

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Taken from www.foodrepublic.com/recipes/polenta-custard-recipe/ (may not work)