For the green tomato salsa:
GENEVIEVE’S SMOKY SWEETCORN POLENTA CAKES WITH GREEN TOMATO SALSA
INGREDIENTS: (Makes about 12, serving 4 as a snack)
2 corn on the cob, grilled until golden (yields 250g corn); 1tsp olive oil, plus a little extra for frying; 200g Greek yoghurt; 100g instant polenta; ½ bunch of spring onions, thinly sliced; ⅔ big bunch of coriander, chopped; 2 large eggs; 1tsp bicarbonate of soda; salt and freshly ground black pepper
250g green tomatoes, cut in half; 2tbsp olive oil; ½ bunch of spring onions, finely chopped; 1-2 cloves of garlic, crushed, to taste; ⅓ big bunch of coriander, chopped; 1-2 green chillies, finely chopped, to taste; juice of 1 lime, ½-1tsp caster sugar, to taste
METHOD:
1. Preheat your barbecue ready for direct grilling, or set a griddle pan on the hob to heat up. Lightly brush the corn with oil and season all over. Lay on the hot grill bars or on the griddle and cook for 25-30 minutes, turning regularly until lightly charred all over. Remove to a board and set aside until cool enough to handle. 2. Meanwhile, brush the green tomatoes with a little of the oil and cook them cut side down on the grill or griddle for about five minutes, until lightly charred. Don’t try to turn them too early or they may stick. Flip over and cook for another five minutes. Remove to a chopping board, finely chop and place in a bowl. Stir in the rest of the oil, spring onions, garlic, coriander, chillies, lime juice and caster sugar. Season and set aside.
3. Use a sharp knife to slice off the cooled corn kernels and tip into a mixing bowl. Add yoghurt, polenta, spring onions, coriander and eggs. Season well and stir together thoroughly. Set aside.
4. Set a frying pan or plancha on your barbecue or hob and leave it to get really hot for a good 10 minutes. Once hot, drizzle on a little oil and use a scrunched-up piece of kitchen paper to spread it into a very thin layer.
5. Quickly beat bicarbonate of soda through the batter. Spoon mounds of the batter on to the pan, leaving space between them. Cook for a couple of minutes on each side. Transfer to a plate and loosely cover to keep warm while you cook the rest.
6. To serve, top each corn cake with a little salsa and eat while warm.