Crispy polenta and corn tostones with ricotta, lemon and chive cream

Instructions

1. 1

   1. Bring the water to a boil in a medium saucepan. Add 3 g of the salt and slowly rain in the polenta while whisking constantly. Cook over low heat for 4 to 5 minutes, until thickened.

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   2. Stir in the sweet corn, grated pecorino, half of the chopped scallion, and the black pepper. Mix well for 1 minute until the cheese melts slightly and the mixture is evenly combined.

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   3. Spread the hot polenta onto a lined tray or dish in a layer about 2 cm thick. Let it cool for 15 minutes, until firm to the touch.

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   4. Meanwhile, make the cream: in a bowl combine the ricotta, Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, 2 g salt, and half of the chopped chives. Stir with a spoon or small whisk until smooth. Set aside.

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   5. Once the polenta is firm, cut it into 12 pieces and gently flatten each one with your palm or the bottom of a glass to form thick little tostones.

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   6. Heat a large nonstick skillet over medium heat and add the olive oil. Cook the polenta tostones for 3 to 4 minutes per side, until crisp and golden around the edges. If you prefer to use the oven, bake them on a tray at 220 °C / 425 °F for 15 minutes, flipping halfway through.

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   7. Arrange the crispy tostones on a serving platter. Top each one with a spoonful of the ricotta cream or serve the cream on the side for dipping.

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   8. Finish with the remaining scallion, the reserved chopped chives, and a dusting of sweet paprika. Serve immediately.