Confetti Corn Cakes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 5 tablespoons unsalted butter
• 1 1/2 cups fresh corn kernels, well drained
• 1 cup fresh italian parsley, minced
• salt & freshly ground black pepper
• 6 1/2 cups water
• 2 teaspoons salt
• 2 cups yellow cornmeal, preferably stone-ground
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large garlic cloves

Recipe

• 1 line 12x18-inch jelly roll pan with foil;grease foil with 2 tablespoons butter.
• 2 melt 3 tablespoons butter in heavy small skillet over low heat.
• 3 mix in corn,parsley, salt and pepper;stir 2 minutes and remove from heat.
• 4 combine water and 2 teaspoons salt in heavy medium saucepan and bring to boil.
• 5 stir in cornmeal in very thin stream.
• 6 reduce heat and simmer, stirring constantly, until mixture pulls away from sides of pan and is thick enough to hold spoon upright in center, about 20 minutes.
• 7 stir in corn mixture.
• 8 spread evenly in prepared pan and cool completely.
• 9 cover and refrigerate until firm, at least 2 hours.
• 10 can be prepared 1 day ahead.
• 11 cut cornmeal mixture into 2-inch rounds, using cookie cutter.
• 12 melt 2 tablespoons butter with oil in heavy large skillet over low heat.
• 13 add garlic and cook until golden brown,stirring occasionally, about 5 minutes.
• 14 discard garlic, using a slotted spoon.
• 15 increase heat to medium-high.
• 16 add cornmeal rounds in batches and cook until golden brown, about 5 minutes.
• 17 serve immediately.