Put frozen corn out to defrost. In a large saucepan, start to sweat the diced onion in butter.

Once onions have begun to sweat, add all the corn. Add the bruised rosemary and stir. (The trick I learned was to just keep stirring this to make sure everything is combined, and use a good whisk.)

Sprinkle on sugar and turmeric; stir. Then stir in cornmeal until combined. Add the cream and stir until combined.

Let the mixture cook until corn is softened, about 5 minutes. Don’t forget to remove the rosemary! Add salt and pepper to taste and serve.

Enjoy!