Corn pilhi is a traditional Norfolk Island recipe for an accompaniment of polenta and sweet potato with milk and cheddar cheese flavoured with caraway seeds. The full recipe is presented here and I hope you enjoy this classic Norfolk Island version of: Corn pilhi.
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This corn (actually maize polenta) and sweet potato bake hails from Norfolk Island, a tiny Australian island in the South Pacific Ocean. Norfolk Island cuisine is very distinct – a blend of English and Tahitian. You can see this in the traditional dishes, which are served alongside more American-style accompaniments.
Pre-heat your oven to 180°C. Grease a 1.5l shallow oven-proof dish and set aside.
Combine the milk and 1 tsp caraway seeds in a saucepan over medium heat and bring to a simmer. Add polenta in a slow, steady stream, whisking for 2 minutes or until thickened. Add 1 tsp salt. Stir in sweet potato and cheddar.
Spoon the resultant mixture into the prepared dish, smooth the surface with the back of a spoon and scatter with remaining 2 tsp caraway seed over the surface.
Transfer to the centre of your pre-heated oven and bake for 40 minutes or until golden and crisp.
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