Browse All Recipes

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

Australian Gourmet Traveller recipe for fresh corn polenta, salt pork, sheep’s cheese.

By Rich Torrisi & Mario Carbone
  • 40 mins preparation
  • 15 mins cooking plus drying
  • Serves 4
  • Print
Fresh corn polenta, salt pork, sheep’s cheese
This take on a rustic Italian dish is modernised with the addition of dehydrated corn, which gives it an intense corn flavour. You’ll need to begin this recipe a day ahead.


  • 2 corn cobs, silks removed
  • 430 ml milk
  • 10 gm butter
  • 1½ tbsp instant polenta
  • ¼ tsp thyme leaves
  • 4 paper-thin slices lardo (see note)
  • 1½ tbsp finely grated pecorino
  • 2 tsp extra-virgin olive oil


  • 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.


Lardo is pork back-fat that has been salted and cured. It’s available from select delicatessens and Italian butchers.
This recipe is from the March 2012 issue of
Drink Suggestion: Dry nebbiolo rosé Drink suggestion by Max Allen

  • undefined: Rich Torrisi & Mario Carbone