Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Slice kernels from corn and place in a saucepan with cream, 2 cups (500ml) water, garlic and lime zest over medium heat. Bring to a simmer and cook, stirring occasionally, for 12 minutes or until kernels are soft. Using a slotted spoon, transfer kernels to a bowl and set aside.

• 3.
  Add polenta to cream mixture in a thin, steady stream and whisk constantly for 5-7 minutes or until smooth and thickened. Fold through half cooked corn, half chopped jalapeno, half smoked cheese and parmesan. Season.
• 4.
  Divide among 4 shallow 300ml serving dishes and top with remaining 75g smoked cheese and corn. Place on a large baking tray and bake for 25-35 minutes or until golden. Serve with lime wedges, baby shiso and remaining chopped jalapeno.