2) In a medium saucepan, whisk together the milk, polenta and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 60g of the cheese, the corn and the spring onion.
3) Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture.
4) Pour the mixture into a 1L baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining cheese. Bake for 25-30 minutes or until centre is set and cheese is lightly browned.