Charred Corn Polenta

Cook Time 25 minutes

Servings 4

Ingredients

Extra virgin olive oil

2 cobs of corn

200g instant polenta

3 chicken or vegetable stock pots, dissolved into 1.5L water

10-15g butter

2 large handfuls of finely grated Parmesan, plus extra to garnish

4 fresh eggs

80ml white vinegar

A small handful of mixed herbs, to garnish (I like parsley, dill and chives)

1 handful of walnuts, toasted and chopped

Salt and pepper, to taste

Method

Heat a grill pan or BBQ over a high heat. Brush corn with oil and grill until lightly charred all over. Cool and then cut the corn kernel off the cob.

Bring a medium pot of water to a gentle boil and add the vinegar. Use a large spoon to make a whirlpool in the water and one at a time, crack the eggs into a glass and gently pour into the water. Poach for 3 minutes or until just set. Use a slotted spoon to remove from the water and drain on a paper towel. Season the eggs with a small pinch of salt.

For the polenta, bring the stock to the boil and rain in the polenta, whisk to ensure no clumps form. Cook polenta for 5 minutes, stirring constantly with a wooden spoon until thick. Remove from the heat and fold through the butter and Parmesan and charred corn kernels.

Spoon polenta into shallow bowls and top with a poached egg, walnuts and herbs.