Star Corn Cob Tots with Truffle Dip

Combine corn cobs, milk, Morton® Fine Sea Salt and the sugar in a large saucepan, and simmer, until the liquid is flavorful, about 20 minutes. Strain into a medium heavy-bottomed pot or Dutch oven and put over high heat until it boils.

Whisk in the cornmeal in a steady stream, whisking apart lumps as you see them: turn down to a simmer. Simmer until thick, about 15 minutes, stirring frequently to keep it from sticking. Take off the heat and stir in the pepper, butter and cheese.

Pour into a greased 9- X 13-inch rimmed baking sheet, smooth the top, and cool for 20 minutes before refrigerating until solid, about 1 hour.

Heat an inch of vegetable oil in a large skillet for a few minutes. The oil is up to temp when you stick the tip of a wooden spoon into the oil and it starts bubbling right away.

While the oil is heating cut the cooled polenta with a star cutter. Dredge the stars in cornstarch to coat lightly and cover any moist edges. Fry in batches (Don’t crowd) till golden brown, about 30 seconds per side. Drain on folded paper towels and serve with truffle dip (recipe below).

Be Scrappier: Tear the polenta trimmings into bite-size bits and fry in the remaining oil until brown and crispy. Use instead of croutons on a salad or as a soup topper

For Truffle Dip: Mix ingredients together and serve with the tots. Can be refrigerated for up to 3 days.