Ingredients
- 2 sweetcorn cobs, grated*
- 150g chorizo sausages, in 1cm cubes
- 1 small onion, chopped
- 3 eggs
- 1 tbsp chilli paste, such as sambal oelek
- 1/2 cup sour cream
- 1/2 cup fine polenta
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbs olive oil
- 75g soft feta or marinated goat's cheese
- * To grate corn: I bought a gadget in the US for doing this. It is like a fork with curved prongs and you drag it through the kernels. It splits them and then the gadget is turned over, becoming a rake that tears the broken kernels and the milky juices from the cob. Alternatively, stand the cob on its end on a large, flat plate. Using a sharp knife and working down the cob, slice halfway through the kernels, then with the back of the knife, or a soup spoon, rake down the cob, "grating" the remainder of the kernels as you go, until you have extracted as much of the corn and milky juice as possible. The grated corn will look rather like scrambled eggs.
Method
Heat grill to high or oven to 200C.
Grate the sweetcorn into a medium bowl.
In a heavy-based frying pan about 24cm in diameter and with an ovenproof handle, saute the chorizo over moderate heat until browned. Scoop out sausage with a slotted spoon and reserve.
Saute the onion in the chorizo oil until well-softened. Whisk the eggs lightly and pour into the bowl with the grated corn. Add the sausage, the chilli paste and the onion. Stir in the sour cream.
In another bowl mix the polenta, salt and baking powder, and then stir them into the wet ingredients and mix well.
Wipe out the frying pan, tip in the olive oil and heat to high. Tip in the mixture - it should sizzle convincingly. Reduce heat to moderate and cook for about five minutes. Slip a wide flexible spatula around the sides and shake pan to ensure the frittata is not sticking. At the end of this time, dot the surface of the frittata with the cheese and slip the pan either under the grill or into the oven. Cook 3-4 minutes until top is browned, the cheese has softened and the frittata feels firm to the touch.
Remove from heat, allow to settle for a minute, then slide the spatula underneath to loosen the frittata. Tip onto a warmed serving plate or allow to cool to room temperature if taking as a picnic treat.
Serve with salad.
