Ingredients
- For the Parmesan corn shards:
- 100 g Parmesan, finely grated
- 1 – 2 cobs sweetcorn, cooked and kernels cut off
- For the risotto:
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 2 T butter
- 2 x 410 g cans Woolworths samp-and-bean mix, drained and rinsed
- 1 cup cream
- Sea salt and freshly ground black pepper, to taste
- 4 free-range eggs, poached, for serving
- Italian parsley, finely chopped, for serving
- burnt butter, for serving
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- Preheat the oven to 200°C.
- To make the Parmesan corn shards, sprinkle the corn onto a silicone baking mat and top with the grated Parmesan.
- Bake until golden brown and slightly crisp. Cool, then break into shards.
- Soften the onion and garlic in the butter over a low heat for 5 minutes, or until translucent.
- Add the samp and beans and cream and season to taste, stirring until the cream is absorbed and the texture is similar to that of a risotto.
- Serve immediately with the Parmesan corn shards, a poached egg and a drizzle of burnt butter.
*Recipe by Hannah Lewry, courtesy of Woolworths Taste.
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