Yellow Papaw Salsa with Polenta Corn Cakes
- ¼ medium yellow papaw finely sliced
- 2 shallots thinly sliced
- 1 Lebanese cucumber seeded and diced
- ½ cup coriander leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons lime juice
- 3 corn cobs husk removed
- 1 egg separated
- 1 ½ cups polenta
- 1/3 cup plain flour
- ½ tablespoon salt
- 1 teaspoon bicarbonate of soda
- 2 cups buttermilk
- 40 gms unsalted butter melted
- 2 shallots finely sliced
- Vegetable oil for cooking
- Cracked pepper to season
- Oven roasted tomatoes to serve
- Combine all salsa ingredients in a small bowl, set aside.
- Roughly chop corn kernels. Whisk egg white until stiff.
- Combine polenta, flour, salt, and bicarb in a mixing bowl. Make a well in the centre, add butter, buttermilk and egg yolk. Stir until just combined. Fold through corn and shallots, then egg white.
- Heat a little oil in a large non stick frypan. Over a medium heat, cook 1/3 cup measures of the batter for 2 minutes or until bubbles form on the surface, turn and cook for a further 2 minutes. Keep corncakes warm, repeat with remaining batter.
- Serve corncakes stacked with roasted tomatoes and yellow papaw salsa.