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
- 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!).
- 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.
- 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.
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