INGREDIENTS
FOR THE MEALIE SALSA
- handful each coriander and parsley, chopped
- 1 red chilli, finely chopped
- 1 garlic clove, crushed
- 45ml olive or avocado oil
- juice of 1 lemon + extra
- 2 cooked mealies, kernels cut off
FOR THE POLENTA
- 750ml water
- 10ml salt
- 250ml instant polenta
- 80g butter + extra
- 415g tin creamed corn
- 125ml sour cream
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