150 g (5 oz) polenta
75 g (2.75 oz) self-raising flour
½ teaspoon table salt
½ teaspoon baking powder
1 egg
250 ml (8 fl oz) buttermilk or buttermilk substitute
2 corn cobs or 1 small can of sweetcorn, well drained
Method
Add the polenta, flour, salt and baking powder to a bowl and mix well
In a separate bowl, whisk the buttermilk and egg together
Combine the two and mix well
Refridgerate for 30 minutes to allow the mixture to combine
If using cobs, strip the kernels; stand them upright on the fat end and run a sharp knife down against the cob
If using canned sweetcorn, drain well
Stir the kernels into the mixture
Dollop spoonfuls onto an oiled barbecue hotplate
Cook for 4 minutes per side
Serving
Serve hot as a potato substitute
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