This is a breakfast that relishes in the joy of condiments. Southern-style corn cakes are served up with some crispy bacon, a fried egg, drizzled with the smokey sweet maple butter, and sharpened up with a fresh and spicey Middle Eastern green harissa.
Polenta pancakes with Streaky Bacon, Fried egg, Green Harissa & Spiced maple brown butter
- Streaky bacon (bought, or from this recipe)
- 4 eggs, fried just before you plate it all up
Polenta sweetcorn pancakes
- 3/4 cup plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup polenta
- Kernals from one corn cob
- 1 cup buttermilk (or 1 cup whole milk with 1 tablespoon vinegar left to sit for 10 minutes)
- 1 egg
- 60g melted butter
- 1/4 cup olive oil
- salt and pepper
- olive oil and butter, for frying
Whisk together the buttermilk, eggs and melted butter.
Sift together flour, baking powder and baking soda. Add polenta and corn kernals and mix together. Add the buttermilk mixture and mix until smooth, then season with salt and pepper.
Heat oil in a large frying pan over a medium-high heat. Add 1/4 – 1/3 cup of mixture, depending how large you want the corn cakes. 1/4 will make about X and 1/3 will make about X. Spread mixture to about 1cm thick.
Fry until pancake is just about cooked through, then flip and fry until the second side is golden.
Repeat with remaining mixture. You can keep pancakes warm in a low oven covered with a slightly damp cloth to keep them from drying out.
Maple & spiced brown butter
- 160g butter
- 2/3 cup maple syrup
- 2 teaspoons smoked paprika
Heat butter in a small saucepan over a medium heat. Once melted, add smoked paprika and fry until the butter turns a deep golden brown (without burning, so don’t try and make coffee or read the paper at the same time), then whisk in the maple syrup and continue to cook until syrup is heated through and well combine.
Serve corn cakes with a fried egg and bacon drizzled liberally all over them, and a decent helping of green harissa to keep things fresh.