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
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.
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
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