Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Slice kernels from corn cobs and place in a large saucepan over medium heat. Add bacon and butter, and cook, stirring occasionally, for 3-4 minutes to render the fat from the bacon. Add cream, 2 cups (500ml) water and garlic. Bring to a simmer and cook, stirring occasionally, for 10 minutes or until kernels are soft. Remove a spoonful of corn using a slotted spoon, and reserve to scatter.

• 3.
  Add polenta to cream mixture in a thin, steady stream and whisk constantly for 3-4 minutes until smooth and thickened.
• 4.
  Fold through half chilli flakes, half smoked cheese and parmesan. Season. Spoon into a 1.2L ovenproof serving dish and top with remaining 75g smoked cheese and reserved corn mixture. Place on a large baking tray and bake for 20 minutes or until golden. Scatter with remaining 1 tsp chilli flakes to serve.