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.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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