Brunches Recipes - Corn and Polenta Pancakes with Tomato Salsa

Ingredients

Tomato salsa

• 2 ripe tomatoes

• 150 g (1 cup) frozen broad (fava) beans

• 2 tablespoons chopped basil

• 1 small Lebanese (short) cucumber, diced

• 2 small garlic cloves, crushed

• 1 1/2 tablespoons balsamic vinegar

• 1 tablespoon extra virgin olive oil

Com and polenta pancakes

• 90 g (3/4 cup) self-raising flour

• 110 g (3/4 cup) fine polenta

• 250 ml (1 cup) milk

• 300 g (10 1/2 oz) tin corn kernels, drained olive oil, for pan-frying

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Method:

1. Score a cross in the base of each tomato, then put in a bowl of boiling water for 30 seconds. Plunge into cold water and peel the skin away from the cross. Dice.

2. Pour boiling water over the broad beans and leave for 2-3 minutes. Drain and rinse under cold water. Remove the skins. Put the beans in a bowl. add the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil and stir well.

3. To make the pancakes: sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the mixture is too dry. Season.

4. Heat the oil in a large frying pan and spoon half the mixture into the frying pan, making four 9 cm (3 1/2 inch) pancakes. Cook for 2 minutes each side, or until golden and cooked through. Repeat with the remaining mixture, adding more oil if necessary. Drain on crumpled paper towels. Serve with the salsa.