This week’s Cornish Times recipe of the week comes from BBQ and grill aficionado Genevieve Taylor’s wittily-titled new cookbook Charred.
The recipe is for Smoky Sweetcorn Polenta Cakes with Green Tomato Salsa and she says the light-textured corn cakes are easy to make and are great for brunch or lunch.
While she recommends using green tomatoes to make the salsa, she says that if you can’t find any Mexican tomatillos, from specialist greengrocers, are a more traditional alternative.
Find Genevieve’s recipe in this week’s Cornish Times, in shops from today (Friday).