Fresh corn, polenta, salt pork, sheep’s cheese

1.Preheat oven to 60C. Cut kernels from corn cobs and blanch for 3 minutes in boiling water. Drain well and dry in a single layer on absorbent paper. Bake on a fine mesh rack until crisp (13-16 hours), then finely crush in a mortar and pestle and set aside.

2.Bring milk and butter to a boil in a small saucepan over medium-high heat, add 2 tsp sea salt flakes and, whisking continuously, gradually add polenta and 50gm dehydrated corn (remainder will keep in an airtight container for a month). Reduce heat to low, stir occasionally until corn is soft (4-6 minutes). Season to taste, divide among serving plates, scatter with thyme and freshly ground black pepper, top with lardo, pecorino and a drizzle of olive oil and serve hot.