Italian Creamed Corn

Think Polenta...

Ingredients:

1 bag frozen corn (or 2 cans, or 3-4 cups fresh)

1/2 cup milk (or heavy cream)

1 tablespoon butter

3 garlic cloves chopped/diced finely

S&P
2 roma tomatoes in slices

about 1/2 cup grated Parmesan cheese

handful fresh cut basil leaves

1/8 cup Grated romano
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Directions:

In a sauce pan, melt butter and let garlic brown and sizzle on low heat.

Thaw corn (or drain it)

Blend until creamy with the milk in a food processor or blender.

Add tomatoes to garlic and butter. Add some fresh ground pepper.
Let the tomatoes soak up the flavors.

Add the blended corn. Stir ingredients.

Let mixture simmer on low heat. Add salt to taste.

Add parmesan cheese, stir continuously as the liquid reduces.

Before serving top with fresh basil and romano, stir just slightly.

Enjoy.