Last night we made the season's first pot of creamed corn/fresh polenta. We started by sweating some minced onions in sweet butter and when they were tender we added the scraped corn. We brought the mixture to a simmer and then lowered the heat and let it cook just long enough to thicken the corn. We finished it with chopped parsley, a diced jalapeno from the weed patch, and a healthy spoonful of black truffle butter that we happened to have in the fridge. Last season we made many pots of fresh polenta with similar seasonings. The spontaneous addition of truffle butter elevated the entire experience into something so delicious that it made me wish we had done this every time last year. I can't change the past but I definitely see more truffle butter-creamed corn in my future.