Corn and Cheddar Polenta Cheesecakes
Ingredients
- 2 cups fresh corn kernels (my yield from 2 ears of corn)
- 8 ounces cream cheese, at room temperature
- 1 tablespoon cornstarch
- 1 large egg, at room temperature
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1 18-ounce precooked polenta roll, cut into 12 1/2-inch thick round slices (e.g. from Trader Joe's)
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