Fresh polenta

This is something I have been dying to try for quite some time now. The result is quite surprising. I love polenta as a quick, stodgy comfort food in the cooler seasons. Making it with fresh corn gives you something akin to a polenta soufflé. It is lighter, sweeter and creamier than its more well known cousin.
I don't think it would hold its own with a heavy meat stew... But I can't wait to try this matched up with fish or a lighter vegetable stew. You could substitute the feta for some other cheese but I think the sharp saltiness is perfect to counterbalance the sweetness of the dish.
The inspiration comes from the genius Yottam Ottolenghi.

Ingredients per person:
1-2 cobs of corn, the kernels cut off
A knob of butter
ca. 25 gr. of feta, crumbled
Salt and pepper

1. Put your corn into a pan and cover with cold water. Bring this to a boil and let it cook for 12 minutes.
2. Take the pan off the heat and pour off most of the water. Keep this, you might still need it. Blend your corn with a stick blender. Add back some cooking water if needed to get the polenta consistancy.
3. Add your butter and feta. Season to taste.