Cheesy polenta with crispy fried corn and chillies

Here’s a cosy and comforting bowl of golden goodness for those days when the sun has gone on holiday somewhere else.

Ingredients

4 cups	Vegetable stock, or water (Main)
1 tsp	Salt
2 Tbsp	Extra virgin olive oil
1 cup	Instant polenta (Main)
2	Whole kernel sweetcorn, husks removed and kernels 'shaved' off with a sharp serrated knife (Main)
1	Red chilli, deseeded and finely sliced (Main)
4	Spring onions, finely sliced
1 clove	Garlic, peeled and finely sliced
1 pinch	Salt
2 Tbsp	Butter, or extra virgin olive oil
100 g	Tasty cheddar cheese, cut into small dice (Main)
¼ cup	Fresh parsley, finely chopped

Directions

1. Put the water in a medium pot set over high heat. Bring to the boil and add the salt, then whisk in the polenta in a steady stream. Stir constantly for three minutes, then cover the pot and turn the heat to low. Cook for another 12 minutes (set the timer so you don't forget!).
2. While the polenta is cooking, set a small frying pan over medium heat. Add the olive oil, followed by the sweetcorn kernels, chilli, spring onions, garlic and a pinch of salt. Cook, stirring occasionally until the corn is golden and the other ingredients are crispy - about 5-7 minutes. Turn off the heat and add the parsley.
3. When the polenta is cooked, remove it from the heat. Beat in the butter and cheese, then divide between four serving bowls. Top each one with the corn and chilli mixture and serve immediately.

See more of Lucy's corn stars

• Oven-roasted sweetcorn with smoky cumin butter
• Sweetcorn, lemon and avocado confetti salad