Ingredients:
1L water
2 tsp salt
250g instant polenta
100g parmesan cheese
¼ tsp black pepper
3 tbsp olive oil
To top:
1 reed avocado, chopped into small cubes
¼ cup ricotta
¼ cup cherry tomatoes, thinly sliced
1 tsp lemon zest
Handful of basil leaves
Salt & pepper, to taste
Corn fritters:
3 corn cobs
1 small red onion, chopped
½ cup basil, roughly chopped
2 eggs, whisked
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1/2 cup rice flour
1/2 cup plain flour
1 tsp baking powder
3 tbsp olive oil, for cooking
Avocado tomato salsa:
1 ripe avocado, roughly chopped
1/2 cup cherry tomatoes, roughly chopped
¼ cup basil leaves, roughly chopped
1 lime, juiced
1/2 tbsp olive oil
Salt & pepper, to taste
