Fresh Corn and Cheese Polenta

by Bronwen Laight
Fresh Corn and Cheese Polenta

Ingredients

Polenta, made according to packet directions (make about half to 2/3rds the
amount normally required)
Fresh corn, ½ cob per person
Parmesan cheese, use a generous amount and whatever you do, don’t use the
dried powdery stuff
Butter
Salt

Directions

Cut the corn off of the cob and stir into the hot freshly made polenta. Add a big knob of butter, salt and loads of cheese. Serve as a side dish. Tip for leftover polenta: Press leftover polenta into a tray to about 1 cm or so thickness. Place in fridge overnight or until needed (should last for about 5 days in fridge) then cut into squares, dust with four and fry in a generous amount of hot oil on both sided until golden and crispy.

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— Lila

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