2 x 400 g canned corn kernels
¼ cup polenta
2 tbsp plain flour
Sea salt and black cracked pepper, to season
finely grated mozzarella, to serve
coriander leaves, to garnish
Green beans & tomatos
250 g trimmed and blanched green beans
1 splash olive oil
1 sliced garlic clove
400 g canned diced tomatoes
- Drain kernels and place into a food processor. Process for 30 sec, then add polenta and plain flour and process again. Season with sea salt flakes and a little cracked black pepper.
- Heat a lightly greased non-stick pan and cook pancakes for 2-3 min in batches, using about ⅓ cup portions of the mixture. Serve topped with finely grated mozzarella cheese and green beans & tomatoes (see below). Garnish with coriander leaves.
- Add beans to a pan. Add a little olive oil and garlic. Cook for 1 min. Pour over tomatoes and warm through.