Cooking with Karen

Let onion rings be the star, not a side, with a chewy cheese, corn and polenta loaf

CHEESE CORN AND POLENTA LOAF

Preparation time 25 mins plus 10 mins cooling

Cooking time 1 hour 5 mins Serves 10-12

2 Tbsp unsalted buer, plus

extra 180g, melted

350g corn kernels, fresh or frozen 2 cups plain flour, si‰ed 200g instant polenta

1 Tbsp and 1 tsp baking powder 3 tsp ground cumin

2 Tbsp caster sugar

250g grated cheddar cheese 1‹/Ž tsp sea-salt flakes Freshly ground black pepper,

to season

“/” cup milk

200g thick Greek yoghurt 5 free-range eggs, separated

2 tsp honey

1 white onion, sliced into 1cm rings 1 red onion, sliced into 1cm rings So‰ened buer, to serve

STEP 1 Preheat oven to 180C fan-forced (200C conventional). Grease a 24cm round springform tin and line with baking paper.

STEP 2 Melt bu…er in a large frying pan on high heat. Cook corn for 5 minutes, shaking the pan from time to time, until golden brown all over. Remove from heat and cool. Set aside 50g corn to use for the top of the loaf.

STEP 3 Put flour, polenta, all baking powder, cumin, sugar and cheddar in a medium bowl with salt and a good grind of black pepper. Stir to combine and make a well in the centre.

STEP 4 Combine extra melted bu…er, milk, yoghurt, yolks, honey and cooled corn in a bowl. Fold in gently, until well combined (don’t over-mix).

STEP 5 Whisk egg whites into soΠpeaks and gently fold into corn mixture using a spatula.

STEP 6 Spoon mixture into prepared tin, smooth top and arrange onion slices and reserved corn on top (you may not need all the onion). Bake for 55-60 minutes, until a skewer inserted into the centre of the loaf comes out clean and the top is golden brown.

STEP 7 Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Slice loaf and serve with soŒened bu…er.

While it’s divine served simply with bu er, you can also toast loaf slices and top them with avo, tomato and poached eggs for a hearty brunch dish.