Start by removing the corn from the cob. To do this, place a small ramekin or bowl inside of a larger mixing bowl. Hold the corn by the stem, and place the top of it on the small bowl inside of the mixing bowl. (see in post images) Using a knife, carefully cut down the side of the corn, trying to stay as close to the core of the cob as possible. Do this until there are no visible kernels left.
In a large dutch oven, Melt 6 tbsp of unsalted butter. Toss in the corn kernels, and saute on medium-high until the butter becomes fragrant and brown, about 6 minutes. Add 1 tbsp of minced fresh ginger and 5 minced sage leaves, and continue to cook for about 60 seconds, stirring well.
Pour in 2 cups of chicken broth, and bring the liquid to a boil. Once boiling, add the polenta, stirring well for about 30 seconds. Pop the lid on, and allow the polenta to cook for 5-10 minutes, stirring occasionally to prevent burning. Once the liquid is well absorbed, pour in 1 cup of milk and 1 can of organic pumpkin puree. Add 1/4 of a tsp of table salt, and ground pepper to taste. Stir well.
Lower the heat to very low, and continue to cook the polenta for 10-15 minutes, stirring occasionally. When done, add the cheddar and parmesan cheese and stir until melted and combined.
To make the shrimp, heat 5 tbsp of unsalted butter in a large skillet over medium/high heat. Once the butter is melted, toss in 1 tbsp minced ginger, a pinch of salt and 10 minced sage leaves. Add the peeled shrimp to the pan and cook for 3 minutes each side, until completely opaque and cooked through. Add them to the top of the cheesy pumpkin polenta and enjoy!