For creamed corn, using a sharp knife, remove kernels from corn and cook in a saucepan of boiling salted water for 10 minutes or until tender, then drain and transfer to a blender. Add crème fraîche and process to a fine purée, then pass through a coarse sieve, cover closely with plastic wrap and set aside.
Meanwhile, preheat oven to 250C. Dust beef heavily with polenta, shaking off excess, and season with sea salt and freshly ground black pepper. Heat olive oil in a frying pan over medium heat and cook beef for 2 minutes on each side or until golden, then transfer to a baking paper-lined oven tray and roast for 8 minutes. Remove from oven, cover with foil and rest in a warm place for 10 minutes.
Place half the Gorgonzola on each cutlet, return to oven for 3-4 minutes for medium-rare or until cooked to your liking and cheese has melted. To serve, divide creamed corn between plates, top with beef, scatter with parsley and serve with salad to the side.