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Toasted Corn Polenta with Fontina Cheese

2 tablespoons olive oil
2 cups fresh corn kernels
4 cups water
1 teaspoon kosher salt
1 cup stone-ground yellow cornmeal
1 tablespoon unsalted butter, at room temperature
1/4 to 1/2 cup light or heavy cream
1 cup grated Fontina Cheese

1. Place a large skillet over medium-high heat and when it's hot, add the oil. Add the corn kernels and cook until they are evenly browned and just beginning to caramelize, about 6 minutes. Set aside.
2. Place the water and salt in a medium-size saucepan and bring to a boil over high heat. Gradually pour in the cornmeal, whisking all the while. When the mixture begins to bubble reduce the heat to medium-low and cook, stirring until the cornmeal begins to thicken, about 10 to 15 minutes.
3. Slowly whisk in the butter, cream, Fontina cheese, and reserved toasted corn kernels. Continue cooking until the polenta just begins to pull away from the sides of the pan, about 3 to 5 minutes. Serve immediately.

Serves 6 to 8.