Humitas — Corn, Chicken, Chilli and Garlic parcels of goodness

MAKES 6 PARCELS

3 corn cobs with husk

1 mild red chilli

2 garlic cloves

1 large shallot

2 boned skinned chicken thighs

cut into 1cm thick lengths 1 hand full fresh coriander sliced

1/4 cup quick cook polenta 1cup chicken stock 100g salted butter Olive oil for cooking Fresh cracked black pepper Sea salt 1 Removed the husks and keep them in long pieces. Boil them for a couple of minutes to soften and allow to cool.

2 Cut the corn kernels from the cob. Place in a food processor and give it a quick blitz to break them down slightly.

3 In a medium pan add a little of the olive oil, brown the chilli, garlic and shallots. Add the chicken thighs, season with black pepper, sea salt and cook through. Remove the cooked spiced chicken mixture.

4 Place the polenta in a medium bowl, heat chicken stock with butter and pour over polenta, stirring in to get a smooth consistency. Mix together with the corn kernels, cooked chicken mixture and sliced coriander.

5 Open out the softened corn husks. Spoon in mixture and wrap like little presents to form 6 even parcels. Tie off with a piece of wet string (wet string stops it burning on the barbecue).

To serve:

place the wrapped corn parcels on the edge of the barbecue and allow them to heat up and warm right through, while slightly toasting the husk.