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Polenta Corncakes with Pawpaw Salsa

Polenta Corncakes with Pawpaw Salsa




1⁄4 medium papaw, finely sliced (or papaya)
2 shallots, thinly sliced
1 Lebanese cucumber, seeded and diced
1⁄2 cup coriander leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsp lime juice


3 corn cobs, husk removed
1 egg, separated
11⁄2 cup polenta
1/3 cup plain flour
1⁄2 tbsp salt
1 tsp bicarbonate of soda
2 cups buttermilk
40g 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 polenta mix 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 with roasted tomatoes and salsa.

recipe + image source : Australian Papaya

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