This dish is nothing short of a revelation. Much like the first time I made my own pâte feuilletée at Le Cordon Bleu and became a forever spoiled puff pastry snob, having made this polenta from fresh corn, I am seriously questioning whether I can ever make one from dried cornmeal again.
Bold words, I know, but I defy any of you out there to make this and not have the same thought run through your head. Yeah, it's that good.