Grains:
Soak grains overnight or for a few hours. cook in separate pots in boiling water for 15 minutes, drain.
Remove kernels from corn and reserve. Place husks, bay leaves, peppercorns, garlic and onion into a pot and barely cover with cold water (don't add too much, as we want to reduce this stock to a sauce later).
Bring stock to a boil, and simmer for half an hour. Strain and keep aside.
To Assemble:
In a saucepan, melt the butter, let it foam and caramelise. As soon as it smells nutty, add the garlic and corn kernels.
Saute for 30 seconds then add grains, give it a good stir to coat grains in butter then cover with hot corn stock.
Simmer grains in stock for 5 minutes, allowing the stock to reduce and the starch of the grains to thicken into a sauce-like consistency.
Add more stock if necessary to achieve the desired consistency.
To Finish:
Add parmesan cheese, a knob of butter and season with salt and pepper. Add torn basil leaves and chopped parsley.
To serve, sprinkle over more parmesan and a squeeze of lemon juice.