19.08.08: Black bnz with grilled corn palenta and salad

She took the new fave of black bnz 'n' polenta one step further towards gourmet by grilling a few ears of corn and slicing the roasty kernels into the mix. The usual avo accompaniment was green with envy (heh, I say, heh). The remains of last nite's salad fluffed up with more leaves, the last few grilled asparagus, radishes and a couple of big o' strawberries had to wait their turn.

HE SAYS: She did a great job grilling the corn to add a new dimension to the polenta, nearly like corn grits which I luv. The bnz were also more then up to par: smokey and herbie, very nish yes. The salad's strawberries tasted great with the leftover grilled asparagus from last night.

SHE SAYS: The added steps - overseeing the roasting and stripping of the corn - tired me out a bit, but the result has almost convinced me it's worthwhile. I savoured the bits of crunch and added flavour along with the thick texture, hot spice and herby kick of the bnz, though the polenta still needed a dab of marge to come to life. The crispiness and variety of the salad helped my tummy turn away from thoughts of another main-plate helping - but only just.