Food & Wine


Yellow Papaw Salsa with Polenta Corn Cakes

Makes: 20

Time: 25 minutes


  • 1/4 medium yellow papaw, finely sliced
  • 2 shallots, thinly sliced
  • 1 Lebanese cucumber, seeded and diced
  • 1/2 cup coriander leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lime juice


  • 3 corn cobs, husk removed
  • 1 egg, separated
  • 1 1/2 cups polenta
  • 1/3 cup plain flour
  • 1/2 tablespoon salt
  • 1 teaspoon bicarbonate of soda
  • 2 cups buttermilk
  • 40 gms unsalted butter, melted
  • 2 shallots, finely sliced
  • Vegetable oil for cooking
  • Cracked pepper to season
  • Oven roasted tomatoes to serve


Combine all salsa ingredients in a small bowl, set aside.

Roughly chop corn kernels. Whisk egg white until stiff.

Combine polenta, flour, salt, and bicarb in a mixing bowl. Make a well in the centre, add butter, buttermilk and egg yolk. Stir until just combined. Fold through corn and shallots, then egg white.

Heat a little oil in a large non stick frypan. Over a medium heat, cook 1/3 cup measures of the batter for 2 minutes or until bubbles form on the surface, turn and cook for a further 2 minutes. Keep corncakes warm, repeat with remaining batter.

Serve corncakes stacked with roasted tomatoes and yellow papaw salsa.