Serves 4 • 2 x 200g corn cobs • 2 spring onions, finely chopped • 2 eggs, beaten • 1 cup (170g) polenta Bring a large pot of water to the boil and add the corn. Gently boil for 8 minutes. Meanwhile in another pot, bring 3 cups of water to the boil, reduce heat and steadily pour in polenta, stirring constantly. Continue to stir until the polenta is thickened, 10 to 15 minutes. After 8 minutes, remove the corn from water and cool. Slice the corn kernels from the cobs and place in a bowl. With a hand held blender ‘smash’ to a creamed corn consistency. When polenta is cooked, remove from heat and cool. Add the smashed corn, spring onions and eggs, season with cracked pepper and mix well. In a nonstick frying pan, place four large egg rings. Dollop enough mixture to level with the top of each ring. Over a moderate heat, cook for 4 minutes, then using an egg flip, turn and cook for another 4 minutes or until cooked through. Using a long, slender knife run it around the inside egg ring to loosen the cakes. Serve with your family’s favourite salad.