Polenta, made according to packet directions (make about half to 2/3rds the
amount normally required)
Fresh corn, ½ cob per person
Parmesan cheese, use a generous amount and whatever you do, don’t use the
dried powdery stuff
Butter
Salt
Cut the corn off of the cob and stir into the hot freshly made polenta. Add a big knob of butter, salt and loads of cheese. Serve as a side dish. Tip for leftover polenta: Press leftover polenta into a tray to about 1 cm or so thickness. Place in fridge overnight or until needed (should last for about 5 days in fridge) then cut into squares, dust with four and fry in a generous amount of hot oil on both sided until golden and crispy.
It is wonderful to have such good quality vegetables delivered to the door each week and I am full of admiration for Martin for developing an enterprise which benefits so many people and the land.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
