Corn and Polenta Pancakes with Tomato Salsa

This recipe is so easy and it tastes great. People with arthritis should be careful eating the Salsa as the balsamic vinegar and tomatoes may be a problem if experiencing a flare-up.

Corn and Polenta Pancakes with Tomato Salsa:

Ingredients:

Tomato Salsa:

2 ripe tomatoes
1 cup frozen broad beans (if you've never tried these, you should!)
2 Tbsp chopped fresh basil
1 small Lebanese cucumber, diced
2 cloves garlic, crused
1.5 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil

Corn and Polenta Pancakes:

3/4 cup self-raising flour
3/4 cup fine polenta
1 cup milk
310g can corn kernels
Salt and pepper, to taste
olive oil, for frying

Method:

1. To make the salsa, score a cross in the base of each tomato, then place in a bowl of boiling water for 30 seconds. Plunge into cold water and peel away the skin from the cross. Dice. Pour boiling water over the broad beans and leave for 2-3 mins. Drain and rince under cold water. Remove the skins. Put the beans into a bowl and stir in the tomato, basil, cucumber, garlic, vinegar and extra virgin olive oil.

2. To make the pancakes, sift the flour into a bowl and stir in the polenta. Add the milk and corn and stir until just combined, adding more milk if the batter is too dry. Season with salt and pepper to taste.

3. Heat the oil in a large frying pan and spoon half the batter into the pan, making four 9cm pancakes. Cook for 2 mins each side, or until golden and cooked through. Repeat with the remaining batter, adding more oil if necessary. Drain well and serve with the salsa.

NOTE: you can just dice the tomato as it is, rather than blanching and peeling it, if you prefer.

Serves: 2-3

Rating: 4