Fresh corn, polenta, salt pork, sheep’s cheese

AT A GLANCE

  • Serves 4 people

  • 2 corn cobs, silks removed
  • 430 ml milk
  • 10 gm butter
  • 1½ tbsp instant polenta
  • ¼ tsp thyme leaves
  • 4 paper-thin slices lardo (see note)
  • 1½ tbsp finely grated pecorino
  • 2 tsp extra-virgin olive oil
01   Preheat oven to 60C. Cut kernels from corn cobs and blanch for 3 minutes in boiling water. Drain well and dry in a single layer on absorbent paper. Bake on a fine mesh rack until crisp (13-16 hours), then finely crush in a mortar and pestle and set aside.
02   Bring milk and butter to a boil in a small saucepan over medium-high heat, add 2 tsp sea salt flakes and, whisking continuously, gradually add polenta and 50gm dehydrated corn (remainder will keep in an airtight container for a month). Reduce heat to low, stir occasionally until corn is soft (4-6 minutes). Season to taste, divide among serving plates, scatter with thyme and freshly ground black pepper, top with lardo, pecorino and a drizzle of olive oil and serve hot.
Note Lardo is pork back-fat that has been salted and cured. It’s available from select delicatessens and Italian butchers.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

Recipe:

RICH TORRISI , MARIO CARBONE, TORRISI ITALIAN SPECIALTIES, NEW YORK

Photography:

LUCAS ALLEN

Styling:

LISA FEATHERBY

Drinking Suggestion:

DRY NEBBIOLO ROSÉ , suggested by MAX ALLEN

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