Ingredients

Step by step

1. Grease a square baking dish with oil, then set aside. Add the butter to a pan over a medium heat. Once it melts, add in the sweetcorn and gently sauté until the corn is slightly browned. Add the garlic and cook for a further few minutes then remove from the heat and set aside.
2. In a large saucepan, bring the stock to a boil. Pour in 100g of the polenta, whisking constantly until it thickens. Stir in the buttery garlic and corn, then transfer to the baking dish. Spread it out evenly, then put in the fridge to set – this should take at least an hour but can be done up to a day before.
3. Once set, tip the mixture out from the dish and break it up into rough chunks. Mix the remaining polenta with the flour and toss through the set polenta pieces to coat. To fry, add the oil to a pan with high sides and heat to 200°C. Carefully add the pieces of polenta to the oil (you may need to do this in batches) and fry until golden-brown all over. This should take a few minutes, and the corn can pop in the oil, so stand back. Once golden, transfer to a baking tray lined with kitchen paper along with any stray crispy corn in the pan.
4. Pile into a bowl, drizzle all over with honey and sprinkle with thyme leaves. Finish by finely grating the pecorino directly on top. Serve immediately.