Polenta, Corn and Cheese

• 3 ears of corn or 2 cups corn kernels
• 2 1/2 cups no-salt-added vegetable or chicken stock
• 2 ounces Monterey Jack cheese ( 1/2 cup plus 2 tablespoons coarsely grated)
• 1/2 cup fine-ground or instant polenta
• 18 teaspoon salt
• Freshly ground black pepper

1. Scrape kernels from corn.
2. Bring stock to a boil in a covered pot.
3. Grate cheese.
4. When stock boils, stir in corn and cook about 30 seconds.
5. Reduce heat to medium, and slowly stir in the polenta so it does not lump.
6. Cook until mixture thickens, a couple of minutes.
7. Stir in the cheese, and season with salt and pepper.

corn, nosalt, cheese, fineground, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7075 (may not work)