• ½ cup, plus 2 tablespoons fine polenta
• ¼ cup, plus 2 tablespoons unbleached all-purpose flour
• ½ teaspoon salt
• ⅓ cup whole milk
• ⅓ cup extra-virgin olive oil, plus extra for frying
• 1 large egg
• ¾ cup corn kernels (cut from about 1 medium ear corn)
• 8 ounces fresh mozzarella, sliced into 18 pieces
• 1½ tablespoons unsalted butter
• 2 anchovy fillets, rinsed and finely chopped, plus extra for garnish

Heat oven to 375º. 

In a large bowl, whisk together polenta, flour and salt. Whisk in milk, oil and egg. Stir in corn to combine.

Heat ¼ inch oil in a large skillet over medium-high heat until very hot but not smoking. In batches, add corn batter by the heaping tablespoonful and cook, turning fritters until golden, 1 to 2 minutes per side; drain on paper towels.

In an ovenproof dish, layer corn cakes with mozzarella; bake until cheese is softened and cakes are warmed through, about 10 minutes.

Meanwhile, in a small saucepan, heat butter and anchovy until butter is melted; remove from heat. Remove corn cakes and cheese from the oven, drizzle with anchovy butter and garnish with anchovy fillets. Serve warm.