Recipes

Preparation

Bring water to the boil in an ovenable glass jug, 4 minutes on High (100%). Stir in polenta and cook 3 to 4 minutes on High (100%) stirring once.
Blend in mustard (polenta should have thickened).  Spread polenta in a shallow dish and allow to cool until firm.
Lightly oil corn cobs then recover with husk.  Cook on the edges of the turntable for 4 minutes on High (100%).  Set aside to stand until cool enough to handle.  Remove kernels from cobs, into a bowl.
Place bacon between several sheets of paper towel and cook on High (100%) for 2 minutes until crisp.  Add to corn kernels and season with pepper to taste.  Stir through parsley.
Slice polenta into 8 fingers and brown in a non stick fry pan or barbecue.
Top polenta fingers with corn mix and serve with a green salad.