"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb. whole frozen corn 12 oz. whipping cream 1.5 T. clear butter 1.5 T. flour 1/2 tsp. salt 2 T. sugar 1/2 tsp. Accent 3 T. Parmasan cheese
Cook the corn until almost done. Make a paste with butter and flour. Add cream to thicken. Simmer 5 minutes and season. Return corn to cream and bring to boil over low heat. Stir in parmasan cheese. Heat. Serve.
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