“These light-textured corn cakes are so easy and make a great brunch or lunch. If you can’t find green tomatoes, seek out the more traditional Mexican tomatillos – you can find them in specialist greengrocers,” promises BBQ and grill aficionado, Genenvieve Taylor.
Nutrition Facts
Sweetcorn polenta cakes with green tomato salsa
Amount Per Serving
Calories 100
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 126mg5%
Potassium 110mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 246IU5%
Vitamin C 8mg10%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Sweetcorn polenta cakes with green tomato salsa
A quick and easy barbecued brunch.
Servings: 12
Calories: 100kcal
Equipment
- Barbecue/griddle pan
- Chopping board
- Bowl
- Knife
- Mixing bowl
- Frying pan
Ingredients
- 2 corn on the cob grilled until golden (yields 250g corn)
- 1 tsp olive oil plus a little extra for frying
- 200 g Greek yoghurt
- 100 g instant polenta
- 1/2 bunch of spring onions thinly sliced
- 2/3 big bunch of coriander chopped
- 2 large eggs
- 1 tsp bicarbonate of soda
- salt
- freshly ground black pepper
For the green tomato salsa
- 250 g green tomatoes cut in half
- 2 tbsp olive oil
- 1/2 bunch of spring onions finely chopped
- 1-2 cloves of garlic crushed, to taste
- 1/3 big bunch of coriander chopped
- 1-2 green chillies finley chopped, to taste
- 1 lime juice
- 1 tsp caster sugar to taste
Method
- Preheat your barbecue ready for direct grilling, or set a griddle pan on the hob to heat up.
- Lightly brush the corn with oil and season all over with salt and pepper. Lay on the hot grill bars or on the griddle and cook for 25–30 minutes, turning regularly until lightly charred all over. Remove to a board and set aside until cool enough to handle.
- Meanwhile, brush the green tomatoes with a little of the oil and cook them cut side down on the grill or griddle for about five minutes, until lightly charred. Don’t try to turn them too early or they may stick to the grill. Flip them over and cook for another five minutes. Remove to a chopping board, finely chop and place in a bowl. Stir in the rest of the olive oil and the spring onions, garlic, coriander, chillies, lime juice and caster sugar. Season with salt and pepper and set aside.
- Use a sharp knife to slice off the cooled corn kernels and tip them into a mixing bowl. Add the yoghurt, polenta, spring onions, coriander and eggs. Season really well with salt and pepper and stir together thoroughly. Set aside.
- Set a frying pan or plancha on your barbecue or hob and leave it to get really hot for a good 10 minutes. Once hot, drizzle on a little oil and use a scrunched-up piece of kitchen paper to spread it into a very thin layer.
- When you are ready to cook, quickly beat the bicarbonate of soda through the batter. Spoon mounds of the batter on to the plancha or pan, leaving space between them. Cook for a couple of minutes on each side. Transfer to a plate and loosely cover to keep warm while you cook the rest. To serve, top each corn cake with a little salsa and eat while warm.
Nutrition
Calories: 100kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 126mg | Potassium: 110mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
Charred: The complete guide to vegetarian grilling and barbecue by Genevieve Taylor, photography by Jason Ingram, is published by Quadrille.
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