Serves 4–6 

Place several paper towels on a baking sheet and set aside. Place the shallots and canola oil in a small, heavy saucepan (avoid nonstick). Cook over medium-high heat, stirring occasionally. After about 5 minutes, the shallots should begin to bubble in the oil. Reduce the heat slightly and cook until they are a light golden brown, 9 to 11 minutes. Watch closely so they don’t burn and remove the pan from heat immediately when they start to turn a deep copper brown. Carefully remove the shallots with a slotted spoon and spread them out on the paper towels. The shallots will crisp up as they cool on the paper towels. Reserve the cooking oil. 

Remove the corn kernels from the cobs. Place the kernels in a pot with just enough water to cover. Add the sliced garlic. Bring to a simmer and cook for 15 minutes. While the corn simmers, heat a medium-size skillet over medium heat. Add 2 tablespoons of the reserved shallot oil to the pan. Crisp the prosciutto in the hot oil for 2 to 3 minutes. Remove with tongs and place on the paper towels with the shallots. Add the kale to the hot skillet, adding more shallot oil if needed, and sauté until the kale is slightly browned and crisp, about 1 minute. Remove with a slotted spoon to the paper towels. 

Transfer the corn kernels with a slotted spoon to a food processor or high-speed blender. Reserve the cooking liquid. Blend the kernels on high for 7 to 8 minutes until smooth. Pour the cooking liquid out of the pot and reserve. Place the corn mixture back in the pot and cook on low for 8 to 10 minutes until it has thickened slightly. If the polenta feels too thick, add some corn cooking liquid to the pan. Add only 1 tablespoon at a time so that it doesn’t become watery. Stir frequently. Fold in the butter, Parmesan, salt and pepper and cook for another 2 minutes until the butter and cheese are melted and combined. Serve each portion with a sprinkle of crispy shallots, prosciutto and kale.

Edible Michiana original recipe