Lightly grease a 2-quart rectangular baking dish; set aside. If using fresh corn, cut kernels from ears (you should have about 2 cups). In a large saucepan, heat oil. Cook corn, sweet pepper, onion, garlic, and black pepper in hot oil about 5 minutes or until just tender.

Crumble the polenta (you should have about 7 cups); set aside. In a large bowl, combine eggs, mustard, sugar, and salt. Stir in the cooked vegetable mixture and the crumbled polenta. Spoon mixture into the prepared dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle over top of polenta mixture. Bake in a 325 degree F about 50 minutes or until knife inserted near the center comes out clean. Makes 12 servings.