2,5ml curry powder
2,5ml ground ginger
2,5ml onion seeds
2,5ml ground coriander
2,5ml ground cinnamon
3-4 corn cobs, kernels shaved off or 350g frozen corn kernels, defrosted
500ml (2x tins) coconut milk
500ml chicken/vegetable stock
250ml quick-cook polenta
a handful of parsley, chopped
Place a frying pan on medium heat and add about 45ml vegetable oil to it.
Add the curry powder, turmeric, ginger, onion seeds, coriander and cinnamon and cook while stirring, for about 2 minutes.
Now add the peanuts and stir them around in the spices for about a minute.
Add the corn kernels and stir-fry for another 3 minutes or so. Remove from the heat and set aside.
Pour the coconut milk and chicken stock into a saucepan and bring to a boil.
Add the salt.
Gradually whisk in the polenta, making sure there are no lumps.
Simmer, stirring constantly for about 5 minutes, until thick.
Stir half of the corn kernel mixture into the polenta.
Spoon on to a serving dish, spoon the rest of the corn on top and scatter with parsley.