Bring a pan of lightly salted water to the boil. Measure out the polenta into a one-litre measuring jug and slowly pour it into the water. Whisk vigorously to prevent lumps from forming. Cook over a low heat for 5 minutes, stirring constantly with a wooden spoon.
Turn off the heat, put the lid on the pan and leave the porridge to stand for 10 minutes. Then bring the porridge back to the boil for 5 minutes, stirring continuously. Put the lid back on and leave the porridge to rest for another 10 minutes. Repeat this 4–5 times until the corn kernels are tender and the porridge has become smooth and delicious.
Add grated Parmesan and butter after the final boil, stir well and season the porridge with salt and a little freshly ground pepper.
The porridge should be runny, like wet rice pudding. If it is too thick, add a little boiling water. This may be necessary if the porridge has been left to rest for a while before serving.
Put the butter in a small saucepan and heat it thoroughly until it sizzles, then subsides and gives off a hazelnut aroma. Now add the sage leaves, which will cause it to sizzle slightly again. Turn down the heat and allow the leaves to crisp up. Remove the saucepan from the heat.
Remove the husks from the corn cobs and cut off the kernels. Heat a heavy frying pan until it is very hot, then fry the chanterelles in olive oil until they are nicely browned and have a toasty flavour. Add the corn kernels and fry until tender, for about 3–4 minutes. Add the garlic and fry for a further 1–2 minutes. Finally, season to taste with salt and pepper.
Spoon the liquid polenta onto warm plates, then add the sweetcorn and chanterelle mixture. Finally, drizzle the browned butter and crispy sage leaves over the dish and sprinkle with grated Parmesan.
