Southern grits with spicy bacon and corn

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Southern grits with spicy bacon and corn :

Ingredients

  • 1 tablespoon rice bran oil
  • 2 shortcut bacon rashers, trimmed, finely chopped
  • 125g can corn kernels, drained well
  • ¼ teaspoon chilli powder
  • 2 cups milk
  • 1 cup instant polenta
  • 1/3 cup grated cheddar cheese
  • Fresh flat-leaf parsley leaves, to serve

Method

  • Step 1 – Heat oil in a frying pan over medium heat. Add bacon and corn. Cook, stirring occasionally, for 10 minutes or until golden. Stir in chilli powder. Remove from heat.
  • Step 2 – Meanwhile, combine milk and 2 cups cold water in a heavy-based saucepan over medium-high heat. Bring to the boil. Gradually stir in polenta. Reduce heat to low. Simmer, stirring constantly, for 5 minutes or until thickened. Stir in cheddar. Season with salt and pepper.
  • Step 3 – Spoon polenta into a serving bowl. Top with bacon mixture and parsley. Serve immediately.

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Corn Sweet Potato Fritters

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Corn Sweet Potato Fritters :

Ingredients

  • 500g orange sweet potato, peeled
  • 2/3 cup self-raising flour
  • 2 eggs, lightly beaten
  • 2/3 cup buttermilk
  • 310g can corn kernels, drained
  • 1/3 cup coriander leaves, roughly chopped
  • olive oil cooking spray
  • 1 bunch Dutch carrots, scrubbed, cut in half lengthways
  • 125g sugar snap peas, topped
  • 200g yellow squash, cut into quarters
  • 1/3 cup reduced-fat yoghurt, to serve

Method

  • Step 1 – Cut sweet potato in half lengthways. Place on a large, microwave-safe plate. Drizzle with 1 tablespoon of cold water. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until almost tender. Allow to cool for 10 minutes. Coarsely grate.
  • Step 2 – Sift flour into a bowl. Whisk eggs and buttermilk together in a jug. Add to flour. Whisk until well combined. Stir in corn and coriander. Season with salt and pepper. Fold in sweet potato.
  • Step 3 – Heat a large, non-stick frying pan over medium heat. Spray with oil. Using ¼ cup of mixture per fritter, spoon mixture into hot pan, spreading to form a 12cm round. Cook fritters, in batches, for 2 minutes each side or until golden and firm to touch.
  • Step 4 – Meanwhile, place carrots, peas and squash in a steamer basket. Place over a saucepan of simmering water. Cook for 3 to 4 minutes or until tender.
  • Step 5 – Place 3 fritters on each plate. Top with 1 tablespoon of yoghurt. Season with pepper. Serve with vegetables.

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Smoked Fish and Corn Chowder

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Smoked Fish and Corn Chowder :

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 800g coliban potatoes, peeled, chopped
  • 5 cups chicken stock
  • 2 corn cobs, kernels removed
  • 1/2 cup thickened cream
  • 180g hot-smoked salmon fillet, flaked

Method

  • Step 1 – Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened.
  • Step 2 – Add potato and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potato is tender. Remove from heat.
  • Step 3 – Process 2 cups potato mixture until smooth. Using a potato masher, roughly mash remaining mixture in pan (mixture should be chunky). Return processed mixture to pan. Add corn, cream and salmon. Season with salt and pepper. Cook for 2 minutes or until heated through. Ladle into bowls. Season with pepper. Serve.

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